Vegan Southwestern Rice and Beans
A quick, no-cook main-dish salad that turns leftover brown rice into something special with beans, avocado, lime, and southwestern spices.
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Servings:
Ingredients
- 2 to 2 ½ cups cold cooked brown rice
- 1 medium red or orange bell pepper cut into narrow 1 to 1 ½-inch strips
- 1 medium firm ripe avocado diced
- 15 to 16-ounce can pinto, black, red, or kidney beans drained and rinsed
- ½ cup fresh cilantro chopped, more or less to taste
- 2 scallions thinly sliced
- 1 fresh chili pepper jalapeno for heat, or poblano for mild, minced
- 1 teaspoon chili powder good-quality
- 1 teaspoon ground cumin
- 2 to 4 tablespoons fresh lime juice to taste (about ½ to 1 lime)
- 1 to 2 tablespoons extra-virgin olive oil as desired
- salt and freshly ground pepper to taste
Instructions
- Combine the rice, bell pepper, avocado, beans, cilantro, scallions, and chili pepper in a serving bowl.
- Sprinkle in the chili powder and cumin, then add the lime juice and olive oil.
- Toss until thoroughly mixed, then season with salt and pepper to taste.
- Let stand for a few minutes so the flavors can mingle, then serve.
Notes
This is a great way to use up leftover brown rice. Pair with vegan quesadillas or nachos and a green vegetable for a complete meal.
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