In an effort to get more wholefoods and vege meals into our daily diet, I've been making a lot of recipes from the fabulous Moosewood Restaurant Cooks at Home. I've made this delicious salad a few times lately and the whole family love it. The dressing takes a little while to make but it's worth it! It's also fine with defrosted frozen black beans (I cook a whole lot up in my slow cooker and freeze a couple of batches in their cooking liquid).
#1 gave it a score of "one hundred" and not to be outdone, #2 said "I score it affinity!".
Black Beans and Rice Salad from Moosewood Restaurant Cooks at Home
2 cups drained cooked black beans
3 cups cooked brown rice
2 celery stalks, finely chopped
1/4 cup sliced olives
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp cinnamon
1/2 cup chopped spring onions
2 Tbsp chopped fresh coriander
2Tbsp chopped parsley
2 tsp grated orange peel (do this before you squeeze the juice!)
1/2 cup orange juice
1 1/2 Tbsp cider vinegar
3 Tbsp olive oil
salt and pepper to taste
1/2 cup toasted walnuts (about 10min in a moderate oven then cooled)
few fresh coriander or parsley leaves
Mix the beans, rice, celery and olives in a bowl (I actually didn't have any celery and used some corn).
Whisk together the dressing ingredients and stir thoroughly through the beans and rice mixture.
Top with the toasted walnuts and the coriander or parsley.