Brown Rice and Black Bean Salad

Ingredients

• 1/2 cup suncooked brown rice
• cup swater
• tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• (14.5 ounce) can collard greens, drained
• (15 ounce) can black beans, rinsed and drained
• (15 ounce) can green peas, rinsed and drained
• (15.25 ounce) can corn kernels, drained
• (4 ounce) can chopped green chilies
• (4 ounce) can slice d black olives
• (14.5 ounce) can Italian-style tomatoes, undrained and chopped
• salt and freshly ground black pepper to taste

Instructions

1. Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.