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.


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