* Exported from MasterCook * Black Beans And Rice Salad Recipe By : Restaurant Cooks at Home Serving Size : 4 Preparation Time :0:25 Categories : Beans And Legumes Rice Salads, Main Dish Today's Menu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 2 cups cooked black beans -- drained 3 cups cooked brown rice 2 celery stalks -- finely chopped 1/4 cup sliced spanish olives ***DRESSING*** 1 teaspoon ground coriander 2 teaspoons ground cumin 1/2 cup chopped scallions 2 tablespoons chopped fresh cilantro -- or less to taste 1/2 cup orange juice 1 1/2 tablespoons cider vinegar 3 tablespoons olive oil 2 teaspoons grated orange peel -- fresh 2 tablespoons chopped fresh parsley 1/2 teaspoon cinnamon salt and ground black pepper -- to taste ***GARNISH*** 1/2 cup chopped walnuts -- toasted fresh cilantro OR parsley leaves In a mixing bowl, combine the drained beans with the rice, celery, and Spanish olives. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the beans and rice mixture, and stir thoroughly. Top with the roasted walnuts and the cilantro or parsley. MENU: Great for a summer barbecue served with grilled corn, Tomato-Orange Salsa (see page 106; COOKS AT HOME), and green salad. This beautiful dish, flavorful and substantial enough to stand on its own, is a good potluck or picnic salad. [PER 8-OZ SERVING: 340 calories, 10.9 G Protein, 14.2 G Fat 42.5 G Carbohydrate, 238 MG sodium, 0 MG cholesterol.] RECIPE FROM Moosewood Restaurant Cooks at Home (page 121) 1994, by Vegetable Kingdom Inc., (Simon and Schuster/Fireside) / Hanneman 1998 June Notes: http://www.moosewoodrestaurant.com/ Mc-Recipe Mailing List, June, 1998 by Kitpath on Jun 25, 1998. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 678 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0