A unique salad (rice and beans!) that can easily be used as a main entree. If you like Greek salads, you will like this.
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 712 | ||
Calories from Fat: 147 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 698.3mg | 24 % | |
Potassium 870.4mg | 23 % | |
Total Carbohydrate 120.5g | 35 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 106.4g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 712
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