Here’s a recipe straight out of the low-effort, high-reward school of cooking, in which you chop the vegetables and nuts, boil the rice and beans, throw over a dressing … and it’s done! It was written in the middle of a heatwave, when cooking felt impossible, but I couldn’t look at another watermelon and feta salad. The trade-off is that this dish relies heavily on a couple of key ingredients: sambal oelek (which gives the salad its sparkle) and black rice, which, unlike other types of rice in a salad, never tastes worthy.Black rice salad with tomatoes, tamarind and green beansWant to save this recipe? Download the Guardian Feast app to add this to your collection.Black rice is sometimes sold as “venus black rice” or “black pearl rice”, and cooking times vary from 20-40 minutes, depending on whether the rice has been par-cooked (you’ll know only by checking the cooking time listed on the packet). Sambal oelek can be bought from Asian supermarkets or online, while tamarind paste can vary, though branded ones available from supermarkets tend to be good – if yours is from an Asian supermarket, however, I’d suggest adding it half a tablespoon at a time only at the end, until the mix tastes right to you.Prep 15 min