Black Bean Salad

This is a recipe I found in The Cooking Cardiologist cook book. I’ll give you the recipe but I varied a little in the preparation. I put in everything raw into my pressure cooker and cooked it on high pressure for 20 minutes due to the brown rice. I didn’t use the dressing. I used it with salmon (from the pouches from Bumble Bee). I added about 1 teaspoon of balsamic vinegar to my single serving and about 1/2 cup of black olives also. We ate this during the 9 days. Actually you can eat this alone or add meat, fish, or chicken to it as a one dish meal.

Black Bean Salad

Cook Time 20 minutes mins

Total Time 20 minutes mins

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Servings

8 Servings

1x2x3x

Ingredients

• 15 ounce can black beans drained and rinsed
• 2 1/2 cup brown rice
• 15 ounce can chopped tomato The recipe called for a tomato that is seeded and chopped
• 3/4 cup celery thinly sliced
• 3/4 cup sweet onion chopped
• 2 tablespoon minced fresh cilantro optional
• 1/2 cup white wine vinegar
• 1 tablespoon olive oil optional
• 2 teaspoon garlic fresh and crushed
• 2 teaspoon sugar
• salt to taste

Instructions

• I have an electric pressure cooker. I browned the celery, pepper,and onion for about 3-4 minutes using about 1 tablespoon olive oil. I added the beans,raw rice, and canned chopped tomatoes with about 4 cups of water. I set it for high pressure for 20 minutes to cook the rice. I never used the dressing.
• It is tasty hot, warm or cold. When I had it the next day, I added about 1 teaspoon of balsamic vinegar and about 1/2 cup of black olives.