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Black Rice and Black Bean Salad

Black Rice and Black Bean Salad

Nothing could be simpler to throw together than this delicious salad. And it's just great to make ahead of time for a healthy work lunch... just add the dressing before eating.

For a main meal, serve with some roasted chicken pieces, a steak, or a braai (barbeque).



For the salad
2 orange sweet potatoes, cut into 2cm cubes and roasted in olive oil with a sprinkle of salt
2 white sweet potatoes, cut into 2cm cubes and roasted olive oil
2 cups black rice, cooked
1 tin black beans, thoroughly rinsed
½ red onion, finely chopped
100ml dried cranberries
½ pomegranate, seeded
2 good handfuls of rocket (or more if preferred), roughly chopped
A block of feta cheese, crumbled into largish chunks
1 ½ Tbsp toasted pumpkin and sunflower seeds
A handful of parsley, chopped

For the dressing
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp honey
1 tsp Dijon mustard
1 clove garlic, finely chopped
Salt & pepper to taste


• Get all the ingredients ready beforehand. You can even make ahead of time and keep in the fridge to use as needed.

• Add the rice, sweet potato, beans, onion, cranberries, pomegranate seeds, and feta cheese to a large bowl and mix thoroughly.

• Add the honey and mustard dressing ingredients to a jar and shake well to mix. Add to the salad and toss to coat.

• Sprinkle with the chopped parsley and toasted seeds.

Serve and enjoy!

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