Rice and black bean salad
We had some friends over recently, and we served fish with chimichurri and this salad on the side. I made it in advance (and just added avocado before we sat down), so it was awesomely simple for entertaining, and because it’s so loaded with good stuff—beans, rice, lots of veggies, and a crunchy, zesty vibe—it felt substantial enough to be the only side dish. We also had leftovers, which made for an easy/yummy/feel-good lunch the next day.
Ingredients:
6 tbsp. freshly squeezed lime juice
2 tbsp. extra virgin olive oil
1 tsp. ground cumin
2 cups uncooked brown rice
1 (15 oz.) can black beans, drained and rinsed
1.5 cups diced tomato
1 cup chopped carrot
1 cup corn
½ cup chopped cilantro
2 tbsp. diced red onion
Salt and pepper
2-3 avocadoes, diced
Instructions:
Prepare rice according to instructions on the package, then fully cool.
In a large serving bowl, combine the lime juice, oil, and cumin. Stir well. Add the rice through red onion. Season generously with salt and pepper to taste and then stir to combine.
Gently stir in the avocado.
Serves 8-10.