Rice Salad with Black Beans



2 cups rice

2 cups canned black beans

2 carrots cut into thin slices

2 sprigs of celery finely chopped

1 onion cut into slices

4 tablespoons olive oil

3 tablespoons balsamic vinegar

Salt pepper

Leaflets parsley for serving


Cook the rice in 4 cups of salted water for 10′.  Add carrot, celery and continue to cook until thickened. Wash beans well and let drain.

Cut onion into slices, season with salt and  press slightly with your hands to make it softer.

Heat the olive oil in a nonstick frying pan and sauté the beans for 2 minutes. Add the rice and mix well. Add beans and rice in a bowl, add the onion and balsamic vinegar. Mix and serve cold.

Bon Appetit!

Salad with rice and beans


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