Southwestern 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