Mediterranean Black Bean Salad
|6 cupsBaby Spinach|
|3 cupsWhite Rice; cooked and cooled|
|16 ouncesBlack Beans|
|1 teaspoonCumin; ground|
|1/2 teaspoonCoriander; ground|
|1/4 teaspoonBlack Pepper; ground|
|2 mediumTomatoes; diced fine|
|8 ouncesFeta Cheese; crumbled|
|1/4 cupAlmonds; slivered|
|2 Cucumber; sliced|
|6 ouncesBlack Olives|
|1 Lemon; cut into wedges|
|2 tablespoonsOlive Oil|
|3 tablespoonsBalsamic Vinegar|
Mediterranean Black Bean Salad Preparation
1 - Cook rice per instructions on package. After the rice is cooked, place in a strainer and rinse thoroughly with cold water.
2 - Wash spinach and blot dry.
3 - Arrange spinach evenly on a large (13x9) platter
4 - Spread cooked and cooled rice over spinach. Set aside.
5 - Mix water, black beans, cumin, coriander, black pepper, and cayenne pepper in a small saucepan.
6 - Heat bean mixture until fully warmed, stirring occasionally to prevent sticking. Add more water if necessary to prevent sticking.
7 - Spoon heated bean mixture over the rice.
8 - Spread diced tomatoes over beans, followed by feta cheese and then almonds.
9 - Lay cucumber slices along the rim of the platter, and place the olives on top of the cucumbers.
10 - Place lemon wedges along the rim of the platter, evenly separated.
11 - Gently drizzle olive oil and balsamic vinegar over the entire platter.
Initially served warm but tastes great cold as well!
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