Mexican rice and black bean salad

Mexican rice and black bean salad

By
From
Good Better Green
Serves
4

This is one for the adults, but you can certainly use some of the components to put together a salad for the little ones too. The physalis (also known as cape gooseberry) is the superhero of the berry world. Closely related to the tomato and native to countries in Latin America, they are a good source of vitamin C, betacarotene, iron, calcium and trace amounts of B vitamins. Physalis and fruits of the same family, tomatillos and Chinese lanterns, contain 18 kinds of amino acids and all eight essential amino acids. Although red rice is not a typical Mexican ingredient, it adds a lovely texture and ­avour to this dish.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients

For the dressing

Quantity Ingredient
1 lime, Grated zested and juiced
1/2 tablespoon almond butter
1/2-1 teaspoon honey, to taste
large pinch sea salt
60ml extra virgin olive oil
2 teaspoons finely chopped oregano leaves
1-2 heaped teaspoons finely chopped jalapeno, seeds left in

For the salad

Quantity Ingredient
150g cooked red camargue rice
180g cooked black beans
1 red pepper, core and seeds removed, diced
2 handfuls physalis, de-caped and halved
2 celery stalks, thinly sliced on the diagonal
25-50g coriander, large stalks removed, finely chopped
50-70g rocket leaves

Method

  1. For the dressing, combine all the ingredients except the lime zest (reserve for serving) in a glass jar, screw on the lid and shake vigorously until it is well mixed and emulsied.
  2. For the salad, put all the ingredients except the rocket in a mixing bowl and give them a good stir. Mix in the rocket and, just before serving, pour over the dressing to taste. If you have any left over, it will keep well in the fridge for up to a week and is particularly good with mashed avocado and baked potatoes.
  3. To serve, roughly chop the Roasted Spiced Nuts and sprinkle over the salad with the reserved lime zest.

Note

  • The rice and beans, the Roasted Spiced Nuts and the dressing can be cooked and prepared at least a couple of days in advance, as long as you keep the rice and beans refrigerated and the nuts in an airtight container. If you choose to use canned beans, bear in mind that they are almost always softer and mushier than cooked dry beans, so consider refrying them before adding to the salad, to add some texture.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again