Brown Rice & Toasted Bean Salad


Ingredients

  • 1 cup (250 mL) brown rice, rinsed
  • 1 cup (250 mL) frozen corn kernels, thawed
  • 3 large plum tomatoes, halved lengthwise
  • 6 green onions
  • 1 can (540 mL) black beans, drained and rinsed
  • 3/4 tsp (4 mL) dried oregano
  • 3/4 tsp (4 mL) ground cumin
  • 3 cups (750 mL) baby arugula leaves
  • 2/3 cup (150 mL) roasted pumpkin seeds or sliced almonds
  • 2/3 cup (150 mL) crumbled feta cheese
  • 1/2 cup (125 mL) chopped cilantro

Dressing:

  • 1/3 cup (75 mL) extra-virgin olive oil
  • 3 tbsp (45 mL) lime juice
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper

Preparation

Dressing: In bowl, whisk together oil, lime juice, garlic, salt and pepper; set aside.

In saucepan, bring rice and 2 cups water to boil; reduce heat, cover and simmer until no liquid remains, 30 to 35 minutes. Let cool for 10 minutes; fluff with fork.

Meanwhile, in cast-iron or other heavy skillet, toast corn over high heat, shaking pan, until fragrant and charred, 1 to 2 minutes. Transfer to large bowl.

In same skillet, cook tomatoes and onions, turning once, until softened and charred, about 3 minutes. Let cool on cutting board; cut into small chunks and add to bowl.

Add black beans, oregano and cumin to skillet; cook until beans are dry and fragrant, about 2 minutes. Add to bowl. Stir in rice, arugula and pumpkin seeds.

Add dressing, feta cheese and cilantro; toss to coat.

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