Southwestern-Flavored Rice and Bean Salad

Southwestern-flavored rice and bean salad

When you have some leftover brown rice, this main-dish rice and bean salad, filled with great southwestern flavors, is a super way to make use of it. Plus, it’s a snap to make. With some vegan quesadillas or nachos, and a green vegetable, this becomes the centerpiece of an enjoyable everyday meal.

Serves: 4 to 6

  • 2 to 2 1/2 cups cold cooked brown rice
  • 1 medium red or orange bell pepper, cut into narrow 1- to 1 1/ 2-inch strips
  • 1 medium firm ripe avocado, diced
  • 15- to 16-ounce can pinto, black, red, or kidney beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro, more or less to taste
  • 2 scallions, thinly sliced
  • 1 small hot fresh chili pepper (such as jalapeño),
    or 1 mild fresh chili pepper (such as poblano)
  • 1 teaspoon good-quality chili powder
  • 1 teaspoon ground cumin
  • Juice of 1/2 to 1 lime (2 to 4 tablespoons), to taste
  • 1 to 2 tablespoons extra-virgin olive oil, as desired
  • Salt and freshly ground pepper to taste

Combine all the ingredients in a serving container and toss until thoroughly mixed. Let stand for a few minutes for the flavors to mingle, then serve.

Southwestern-flavored rice and bean salad

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