Leftovers #10 - Rice Salad

While putting away leftovers in the refrigerator a slight clanking sound kept repeating. Foraging my hands towards the back of the shelf I couldn't help but feel a bit apprehensive. Pulling the glass dish towards more of a recognizable light I popped the lid and realized the contents were leftover rice. I could not have been more delighted and immediately decided that it was going to be the inspiration for my rice salad.

Since I already had rice that was cooked and a few days old, all that was needed were a few vegetables, black beans, cheese and a dressing. A trip to the grocery store found everything that I was looking for. Green leafy, potato and pasta salads may take a back seat after you have tried this rice salad.           

You can make this salad using freshly made rice however I like to used cooked day old rice. It seems to absorb the flavours better. My leftover rice was a mixture of jasmine and brown rice. The veggies, fresh and crisp and the thinly sliced spinach leaves added little shards of greeny goodness.    

Rice Salad

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2-3 cups cooked, few day old rice 

1 red pepper, diced

half a red onion, diced

1/3 of a cucumber, sliced and then quartered or halved

1 small can of organic black beans, rinsed and drained 

1 tomato, diced

A handful or two of thinly sliced spinach leaves

feta cheese, crumbled 

Dressing

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In a glass jar add the following ingredients:

1/4 cup fresh lemon juice

1/3 cup olive oil

1 clove of garlic, minced/crushed

2 teaspoons oregano 

a bit of freshly ground black pepper

Put the lid on tightly and shake madly. Blending all the ingredients. This will help you vent any frustration you may have. 

I placed the leftover rice into a large bowl. I used a fork to separate any clumps... in fact you can probably use your clean hands to break up all the clumpy bits. Rinse and drain the black beans and set aside. In the meantime... chop, dice, and slice the veggies.   

I pre-chopped the veggies however you don't have too. Place the red pepper, red onion, and cucumber in the bowl with the rice. Once the black beans have drained for a bit add the beans to the bowl as well. Giving everything a gentle stir. 

Pour half of the dressing over top of the rice and veggie mixture. Stir to make sure everything gets coated with the dressing. Place in the refrigerator for a few hours so that the everything can absorb the flavours from the dressing.  

An hour before serving pour the rest of the dressing over the salad and toss. Add the sliced spinach leaves and the diced tomatoes. Stir. Place the crumbled feta cheese on top. The salad is ready to be served.   

Notes: You can also add some freshly grated lemon rind to the dressing or salad. You can use other veggies or different kinds of cheese. Try adding wild rice. 

I added the tomatoes last because, I find, as tomatoes sit they tend to get mushy so either add them at the last moment or use them as a garnish.