Black Rice and Corn Salad
Serves 2
1 cup cooked black wild rice (1/2 cup dry)
1 cup cooked quinoa (1/4 cup dry)
1/2 cup canned, cooked black turtle beans, drained and rinsed
2 tbsp sesame seeds, lightly toasted and ground
6 dried black mission figs, chopped into 1/2 inch small pieces
8 cherry tomatoes, cut in half
2 tablespoons of finely chopped green onions
1/2 cup frozen or fresh corn niblets, steamed
1/2 tsp butter or coconut oil
1 cup spinach, chopped
Dressing:
4 tbsp olive oil
2 tbsp aged balsamic vinegar
1/4 tsp molasses
1 tsp chia, ground
1 small clove garlic, chopped
Sea salt and pepper to taste (put a bit in the dressing and the rest to taste when tasting the whole salad)
To lightly roast the sesame seeds, place them on a tray in the oven for 10 minutes at 325 degrees F. Let cool and grind in a clean coffee grinder. Set aside. Steam the corn niblets until soft and place in bowl with the butter. Add the quinoa, wild rice, turtle beans, figs, ground sesame seeds, tomatoes, green onions and corn. Mix all the dressing ingredients together and pour over the other ingredients. Add sea salt and pepper to taste. Toss the salad and serve. This will keep for several days in the fridge. Add the spinach just before serving.
To cook the quinoa: Rinse the quinoa, and place in 1/2 cup hot water with a pinch of sea salt. Bring to a boil. Place a lid on the pot and lower the heat to simmer and cook for 20 minutes until the water is all absorbed. Drain and rinse with cool water. Set aside.
To cook the wild rice: Rinse the wild rice, and place in one and half cups hot water with a pinch of sea salt. Bring to a boil. Place a lid on the pot and lower the heat to simmer and cook for 45 minutes until the rice is the texture you desire. Drain and rinse with cool water. Set aside.
To cook the turtle beans: Soak the beans for 8 hours. Rinse and place in one to two cups hot water. Bring to a boil. Place a lid on the pot and lower the heat to simmer and cook for 2 hours minutes until the beans are the texture you desire and no more foam is coming off the beans. Add a pinch of sea salt just before it is cooked (do not add at the beginning as it impedes the absorption of water into the bean) Drain and rinse with cool water. Set aside. Note: If you can find salt free black beans, already cooked, this step can be skipped. Just be sure to rinse well.
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