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14 December 2012,22:25 by
Mina Giouvanaki

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Serves :

Preparation Time :
15 hours (including soaking, cooling, and marinating)

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Put the beans into a large pan, pour in water to cover, bring to a boil, and boil vigorously for 15 minutes.
  • Drain the beans, return to the pan, and pour in cold water to cover. Bring to a boil, reduce the heat, and simmer for about 1 ¼ hours, or until tender.
  • Drain and let cool. Combine the beans, rice, scallions, olives, and mint in a bowl.
  • Whisk all the dressing ingredients together in a bowl until thoroughly blended and season with salt and pepper.
  • Pour the dressing over the salad and toss. Taste and adjust the seasoning, if necessary. Let the salad marinate in the refrigerator for 1-2 hours before serving.


  • 300 grams dried black beans, soaked for 12 hours in cold water to cover and drained
  • 450 grams cooked long-grain rice
  • 100 grams finely chopped scallions (spring onions) 
  • 10 pimiento-stuffed green olives, sliced
  • 2 tablespoons finely chopped fresh mint


  • 5 tablespoons Sesame oil
  • 4 tablespoons red wine vinegar 
  • ¼ teaspoon crushed garlic
  • 1 teaspoon Dijon mustard or 1 teaspoon mixed dried herbs, such as mint, cilantro (coriander), marjoram, and thyme 
  • Salt and pepper

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