Brown Rice and Black Bean Salad

Ingredients

• Brown rice

  Long-grain, raw

  ¼ cup or 46g

• Water

  Plain, clean water

  ½ cup or 118g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Collards

  Raw

  2 cup, chopped or 72g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Olives

  Ripe, canned (small-extra large)

  2 tbsp or 17g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring the brown rice, water, olive oil, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

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