This easy to make rice salad recipe combines black beans, garlic, chili sauce, fresh garden herbs, rice and Jalapeno Havarti cheese on a bed of lettuce.
Serves 4
INGREDIENTS:
30 oz. cooked black beans, drained
15 oz. cooked rice, drained
2 cloves elephant garlic, finely crushed
2 tbsp. chili sauce
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh parsley, finely chopped
5 oz. Jalapeno Havarti cheese, grated
1 tbsp. sunflower oil
1 tsp. salt
1 tsp. coarsely ground black pepper
10 lettuce leaves to serve
METHOD:
Using a food processor, combine garlic, chili sauce, cilantro, parsley, sunflower oil, salt and black pepper. Meanwhile, arrange red lettuce leaves on a platter.
In a large bowl, combine black beans, rice and Jalapeno Havarti cheese. Add dressing and mix well. Spoon onto lettuce leaves and chill for ½ hour. Serve cold with lots of bread and bowl of fruit for a complete meal.
