Mediterranean Black Bean Salad

Ready in 1 hour

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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.


Ingredients

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6 cups Baby Spinach
3 cups White Rice; cooked and cooled
1/4 cup Water
16 ounces Black Beans
1 teaspoon Cumin; ground
1/2 teaspoon Coriander; ground
1/4 teaspoon Black Pepper; ground
2 medium Tomatoes; diced fine
8 ounces Feta Cheese; crumbled
1/4 cup Almonds; slivered
2 Cucumber; sliced
6 ounces Black Olives
1 Lemon; cut into wedges
2 tablespoons Olive Oil
3 tablespoons Balsamic Vinegar

Original recipe makes 6 Servings

Servings  

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.

Notes

Initially served warm but tastes great cold as well!

Calories Per Serving: 707 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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