Warm Black Bean Salad with Rice
4 servings
15 minutes
Warm black bean and rice salad is a nutritious and hearty dish that embodies the best flavor combinations. Black beans give the salad a rich, earthy taste, while rice adds softness and structure. Sweet peppers and onions sautéed in olive oil create a fragrant base, while garlic and vinegar add zest. A few drops of Tabasco introduce a mild heat, and oregano brings herbal freshness. This salad is perfect as a standalone dish or as a side to meat and fish. It's ideal for warm family dinners or as a healthy lunch. Its roots can be traced back to European cuisines where simple yet rich ingredients combine to create harmonious and filling dishes.
1
Boil rice in salted boiling water until cooked. Drain and rinse under cold water. Transfer to a bowl.
- Long grain rice: 1 glass
- Salt: to taste
2
Meanwhile, cut the peppers into small cubes.
- Green bell pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
3
Heat olive oil in a pan over medium heat. Sauté finely chopped onion and peppers until soft. Then add minced garlic and sauté for another minute. Add beans, vinegar, and a few drops of Tabasco. Bring to a boil, reduce heat, cover, and cook for 5 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Green bell pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
- Garlic: 3 cloves
- Canned black beans: 900 g
- Vinegar: 2 tablespoons
- TABASCO®: to taste
4
Add to the rice, mix, add oregano, salt, and pepper.
- Long grain rice: 1 glass
- Dried oregano: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste