Southwestern Rice and Bean Salad

When you have some leftover brown rice, this is a super way to make use of it and is a snap to make. With some vegan quesadillas or nachos, and a green vegetable, makes a fun everyday meal.

Serves: 4 to 6

• 2 to 2 1/2 cups cold cooked brown rice
• 1 large sweet red bell pepper, cut into narrow, 2-inch strips
• 1 large firm ripe avocado, diced
• 3 tablespoons extra-virgin olive oil
• Juice of 1/2 to 1 lime, to taste
• One 15- to 16-ounce can pinto or black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro, more or less to taste
• 2 scallions, thinly sliced
• 1 teaspoon good-quality chili powder
• 1/2 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper to taste

Combine all the ingredients in a serving container and toss until thoroughly mixed. Serve at once.

• Find more of VegKitchen’s Vegan Dinner Recipes and more Main-Dish Salads. 
• Here is a wide array of grain salads.