Wednesday, September 11, 2013

Rice & Bean Salad

Brazilians must be thinking "What?" or "Is She crazy?",
 but calm down folks !
I know that this "So Brazilian Combination" goes beyond rice, beans, meat and lettuce salad as part of our everyday menu in Brazil.

And one of them is the salad. Here in US, for example, the bean is the main ingredient of infinite recipes ...

So, I decided that this summer I would fall for this refreshing aspect of my favorite staples.

300g of cooked kidney beans (1 can)
2 cups cooked rice
1/2 red pepper, chopped
1/2 red onion, chopped
2 tablespoons parsley, chopped
tablespoon capers
1 medium carrot, grated
2 grilled chicken breasts
1/2 cup olive oil
1/4 cup red wine vinegar
Pink Salt and Black Pepper to taste

Wash and drain the beans with the help of a sieve.
Also drain the capers.
Meanwhile, chop the pepper, onion, chicken, parsley and grate the carrot.
Place all dry ingredients in a large bowl and set aside.

Now for the liquid ...
In a glass, add olive oil, vinegar, salt and pepper.
Beat well with a fork, until the mixture gets creamy.
Drizzle on the other ingredients and mix gently with a spoon.
Take the refrigerator for 1 hour.
Serve and be surprised.

This recipe and ideal to use the leftovers in your fridge ... Or to make after the beach or pool.
The preparation is quick and the taste, fantastic !