Southwest Rice and Bean Salad

Do you ever have left over rice and not know what to do with it? Turn it into rice salad. With protein, carbs and veggies, this delicious salad is a meal in a bowl. It is also a great source of fibre. Fresh lime, cilantro and chipotle maximize the Southwest flavour. It doesn’t wilt easily and travels well – perfect for lunches.

Enjoy!

Meal prep TIP If prepping for a few days, keep cherry tomatoes whole and they won’t go mushy.

Takes 15 mins to make
Serves 5

INGREDIENTS

Salad
1 cup cooked rice or quinoa, cooled
1 cup pepper (red, yellow or green), chopped
1 cup cherry tomatoes, cut in half
1/2 cup red onion, diced
1 cup frozen corn, thawed
1 can (14 oz, 398 ml) black beans, rinsed
1/2 cup cilantro, chopped

Dressing
1/4 cup olive oil
juice of 1 lime
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp cumin
1 clove garlic, minced
1/4 tsp chipotle powder
salt and pepper to taste

Method:
1.Place all salad ingredients into bowl and mix. 2. Place all dressing ingredients into jar and shake. 3. Dress salad and mix thoroughly. Will keep for three days.

 

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