Black Bean and Rice Salad
Black Bean and Rice Salad might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains about 8g of protein, 3g of fat, and a total of 204 calories. This recipe serves 8. A mixture of garlic, kernel corn; drain and reserve liquid, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Users who liked this recipe also liked Black Bean and Rice Salad, Black Bean and Rice Salad, and Black Bean & Rice Salad.
In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
In a medium saucepan, heat olive oil at a medium-low heat.
Add onions and saute until they are translucent.
Add garlic and saute for another minute.
Pour in rice and toss to coat.
Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications.
Let the rice cool slightly.
Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Georgetown Vineyards American Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Georgetown Vineyards American ChardonnayOur 2014 American Chardonnay was barrel fermented in small French oak barrels, producing a wine with a pleasant finish of green apple and complex minerals.