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    Home » Recipes » Vegan Main Dishes

    Southwestern-Flavored Rice and Bean Salad

    Published: Dec 11, 2010 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    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

    Southwestern-flavored rice and bean salad

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

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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