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Black Bean Salad with Wild Rice (B2)RIBOFLAVIN

Black Bean Salad with Wild Rice


  • 2 Cups of dried Black Beans
  • 2 Bay leaf
  • 1 Tbs. Sea Salt
  • 1 Cup of Wild Rice
  • 1 Cup Chopped Cilantro
  • 1 Tbs. Dried Organic Dill
  • 1 Cup chopped fine Organic Bell Pepper
  • 1 Cup of Organic chopped tomatoes
  • ¼ Cup of Cold Press Olive Oil
  • Juice of one juicy Lime or Lemon about ¼ cup.
  • 1 Tsp. Turmeric
  • 1 Tsp. Cumin
  • 1 Tsp. Black Pepper
  • 1 Tsp. Chipotle Powder


Clean the beans and wash in cold water, then transfer to the MP5 (multi purpose 5 Qrt Cooker) add 2.5 inches of water above the beans level, add sea salt and 2 large bay leaves. Set the temperature on the dial of the Saladmaster plug to 375 F. (It doesn't matter at what temperature you start it on because the valve activates at 185 F. High enough to kill bacteria, low enough to preserve its original virtues without calling forth a reaction in the system.

Once the valve clicks which is at the temperature of approx. 185 F set the temperature on the dial to 195 F, at this point you could set the timer on the dial for 2 hours if using the MP5 method.

If using the stove top use a 3 Qrt Sauce pan with 2.5 inches of water above the beans level and set the temperature on the stove to medium heat and when the valve clicks which is 185 F turn the temperature to low (at this point you could set a manual timer on your phone or clock for 2 hours. Cook the beans until soft usually 1.5- 2 hours in the Saladmaster Cookware.

Tip. Open the lid after one hour of cooking and check the water level. Add warm water if necessary (Usually I keep the kettle on at low heat so when I am cooking and I need to add water is warm water so not to shock the food that I am cooking.

To save time cook the wild rice in the 1 Qrt sauce pan with half an inch of water above the wild grain level, (Make sure you wash it first a couple of times) turn the heat on the stove to medium when the valve clicks (185 F.) turn to low or until done (usually in the Saladmaster Cookware takes 20 minutes) or until all the water is absorbed:

Once the beans are cooked Drain the beans (and reserve the water with some beans to make soup or dip) and add the chopped cilantro, chopped tomatoes, chopped bell pepper and herbs. Mix it all together in a bowl with the cooked wild rice, adjust the sea salt sprinkle lime juice and serve on a bed of Romaine Lettuce with Avocadoes and top with Olive oil. Add a little Cayenne to get the arteries flowing too