This delicious and kid-friendly recipe, originally from my college roommate Christine Richards (who is now a family doctor in Wisconsin), tastes divine, and is so colorful that it brightens up any meal. You can also make it heartier by adding cooked shrimp or chopped turkey sausage to the salad.
10 oz. yellow (saffron or Mexican) rice
15 oz. canned black beans, drained and rinsed
6 plum or Roma tomatoes, diced
1/2 red onion, finely diced (about 1 cup total)
2 Tbsp. balsamic vinegar, or more to taste
2 Tbsp. extra virgin olive oil, or more to taste
1/2 cup fresh cilantro or flat-leaf parsley, chopped (optional)
Cook the rice according to directions. Add saffron to the rice if needed.
While the rice cooks, put the beans, tomatoes, and onions in a large serving bowl. Add the warm rice to the bowl, and top it with the vinegar, oil, and cilantro or parsley (optional). Toss it thoroughly. Serve the salad warm or cold, wrapped in warm tortillas if desired. (The salad can be refrigerated for up to 3 days.)
Preparation and Cooking time: 30 minute(s)
source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb
tags: summer, vegetarian, vegan, pareve, CSA