Saturday, August 16, 2014

Curried Rice and Bean Salad

I developed this recipe one afternoon when craving some curry flavor, but without a final product in mind.  After scrounging in the kitchen and discovering some frozen cooked brown rice and other goodies on hand, a plan started forming.

This is the final product.  It has wonderful fresh flavors and is easily adapted to suit your tastes.  It is best if you can leave it for a few hours or even overnight for the flavors to mingle.

The fenugreek and sumac are optional - they are not critical to the flavors, but do add a more authentic flair to the salad.


4 cups cooked Brown Rice (you can use basmati, but for texture, brown rice works best)
1 can Black Beans, drained and rinsed
1 cup fresh Peas (or thawed from the freezer)
2-3 Carrots, sliced in rounds
1 cup fresh Corn kernels (or thawed from the freezer)
1/4 cup Red Onion, thinly sliced
1 Tbsp minced Garlic
1/3 cup Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp Curry Powder (hot or regular)
1/2 tsp Cumin
1/2 tsp Coriander
1/8 tsp Fenugreek powder
1/8 tsp Sumac powder
1/4 tsp Turmeric
** optional - sprinkle of Black Pepper and Red Pepper flakes


1.  Place the cooked rice in a large mixing bowl.  If you are just cooking the rice make sure you allow enough time for it to cool completely before making the salad.

2.  To the rice, add the peas, carrots, corn, red onion, and black beans.  Stir to combine.

3.  In a small bowl whisk together the apple cider vinegar, olive oil, garlic, curry, cumin, coriander, fenugreek, sumac, and turmeric to make a curry vinaigrette.

4.  Pour the curry vinaigrette over the veggie/rice mixture and stir to coat.

5.  Serve and sprinkle with fresh ground black pepper and red pepper flakes if desired.

I haven't tried it yet, but I believe this would also be good served in a wrap with some hummus and fresh greens such as spinach.

- Bon Appetit

" Don't dream it, be it." - Tim Curry