Black Rice Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
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1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 teaspoon cumin

2 cups long grain rice

4 1/2 cups reserved bean cooking liquid

Salt and freshly ground pepper

3 green onions, finely sliced

1 jalapeno, finely chopped


  1. In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Season with salt and pepper to taste. Serve at room temperature.

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