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 ½ 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
• ¼ 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 ½ 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.

Nutrition information
Per serving: Calories: 252;  Total fat: 10g;  Protein: 7g;  Fiber: 8g;  Carbs: 36g; Sodium: 9 mg

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