Rice Salad

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 34.5

Dietary: Gluten-free, Vegetarian

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

1 tablespoon Butter or margarine
1/4 cup Parsley flakes
2 Tablespoons each dried oregano, basil and marjoram, crumbled
2 Tablespoons sugar
1 tablespoon Fennel seeds, crushed
1 Tablespoons dry mustard
1 1/2 Teaspoons black pepper
1 pound Dried black beans
1 pound Dried red beans

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

Read it online: https://www.chefs-mate.com/recipe/rice-salad-5/