Brown Rice and Black Bean Salad

Ingredients

• Brown rice

  Long-grain, raw

  ¼ cup or 46g

• Water

  Plain, clean water

  ½ cup or 118g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Collards

  Raw

  2 cup, chopped or 72g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Olives

  Ripe, canned (small-extra large)

  2 tbsp or 17g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a saucepan, bring the brown rice, water, olive oil, and salt to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 45 to 50 minutes. Transfer to a mixing bowl, fluff with a fork, and let cool to room temperature.
2. Mix the collard greens, black beans, peas, corn, green chiles, olives, and tomatoes into the cooled rice until well combined. Season with salt and pepper to taste before serving.