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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!
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