Rice Salad

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Servings: 4 servings Difficulty: Intermediate
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A vibrant mix of cooked beans and rice tossed in a zesty herb and fennel vinaigrette.
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Rice Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 34.5

Description

This hearty Rice Salad is a departure from typical leafy greens, offering a substantial and satisfying side dish that holds up beautifully at room temperature. The base of cooked black and red beans provides a creamy texture and earthy depth, perfectly balanced by a bright, aromatic dressing. Crushed fennel seeds add a subtle licorice note, while dried oregano, basil, and marjoram bring warmth and herbal complexity. A touch of sugar and dry mustard rounds out the acidity, creating a harmonious flavor profile that is both tangy and savory. Ideal for potlucks, summer barbecues, or as a comforting vegetarian main, this salad gets better as the flavors meld together. It is simple to prepare with pantry staples, making it a reliable favorite for any occasion.

Ingredients

Directions

  1. Rinse dried black and red beans thoroughly and soak in cold water overnight or use the quick-soak method by boiling for 2 minutes, then letting stand for 1 hour.
  2. Drain soaked beans and place in a large pot; cover with fresh water by 2 inches and bring to a boil.
  3. Reduce heat and simmer until beans are tender, about 1 to 1.5 hours, then drain and let cool completely.
  4. In a small saucepan, melt butter over low heat and add sugar, dry mustard, black pepper, parsley flakes, oregano, basil, marjoram, and crushed fennel seeds.
  5. Cook the spice mixture for 1 minute, stirring constantly, to toast the spices and dissolve the sugar.
  6. Pour the warm dressing over the cooled beans in a large mixing bowl.
  7. Toss gently to coat the beans evenly with the dressing.
  8. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 34.5kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 17.7mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 1.8g8%
Sugars 1.3g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe relies on dried beans which require significant cooking time. For a faster version, substitute 3 cans (15 oz each) of rinsed and drained canned black and red beans.

The original ingredient list is missing a liquid for the dressing (such as vinegar or lemon juice). A standard vinaigrette ratio suggests adding 1/2 cup of vinegar or citrus juice to the butter/spice mixture to create a pourable dressing. Adjust sugar to taste.

This salad stores well in the refrigerator for up to 3 days. The flavors will intensify as it sits, making it an excellent make-ahead dish for picnics.

If using rice instead of or in addition to beans, cook rice according to package directions, cool completely, and toss with the dressing.

Keywords: rice salad, bean salad, black beans, red beans, fennel seeds, herb dressing, vegetarian side, potluck recipe, summer salad, make ahead, mediterranean flavors, healthy lunch
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