Black Bean Coconut Rice Salad

🧂 Ingredients

• 1 1/2 cups long grain rice
• 1 can (400ml/14 oz) coconut milk
• 1 cup coconut water
• 1/2 teaspoon kosher salt
• 1 can (540ml/19oz) black beans

  rinsed
• 1 cup red bell pepper

  chopped
• 1 cup plus 2 tablespoons red onion

  chopped
• 1 1/2 cups fresh pineapple

  cubed
• 3/4 cup fresh cilantro

  chopped
• 1/4 cup fresh chives or green onion
• 1 lime

  3 tablespoons
• 1/4 cup extra virgin olive oil
• 1/2 cup pureed pineapple
• 2 teaspoon fresh ginger

  grated
• 2 tablespoon jalapeño pepper

  finely chopped

Instructions

• 1 Rinse rice in cold water until water is no longer cloudy.
• 2 Transfer rice to large saucepan. Add coconut milk, coconut water and 1/4
  teaspoon of salt. Stir well.
• 3 Bring rice to a full boil, turn heat down to lowest setting. Place lid on pot
  and simmer on low heat for 20 minutes or until all liquid is absorbed.
• 4 Remove from heat and let rest leaving lid on for an additional 15 minutes.
• 5 Transfer to extra-large bowl, fluff with fork and let cool. Fluff with a fork
  occasionally until completely cooled.
• 6 While rice is cooking prepare beans and vegetables as well as dressing.
• 7 When rice is cooled, toss in the black beans, pineapple, red bell pepper, 1 cup
  red onion, 1/2 cup cilantro and chives.
• 8 In jar combine together, lime juice, olive oil, grated ginger, pineapple puree,
  jalapeño pepper, 2 tablespoons of red onion finely chopped and 1/4 cup chopped
  cilantro.
• 9 Place the lid on the jar and shake to blend the ingredients together.
• 10 Add the dressing and toss together until well blended.
• 11 Keep refrigerated until ready to serve.

Nutrition Info