Description
A refreshing Black Bean Brown Rice Salad perfect for a vegan diet, rich in flavors and nutrients.
Ingredients
Scale
- 4 cups cooked brown rice, chilled
- 2 cans black beans, drained and rinsed
- 1/2 cup corn
- 1 cup cherry tomatoes, halved
- 2 handfuls kale, chopped
- 1/2 red onion, diced
- 3 green onions, diced
- 1 serrano pepper, diced (optional)
- 2 small avocados, sliced, for serving
- cilantro, chopped, for serving
- lime wedges, for serving
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon adobo sauce
- 1 clove garlic, minced
- 1 tablespoon agave or maple syrup
- 1/41/2 teaspoon cumin
- 1/41/2 teaspoon pepper
- salt to taste
Instructions
- Cook Brown Rice: Start by cooking the brown rice, following the package instructions. As it cooks, you will notice the nutty aroma filling your kitchen. This base lends a hearty texture and is essential for the overall satisfaction of the salad. Just make sure you do not overcook it, or it might get mushy.
- Prep Black Beans: Rinse and drain the black beans in a colander, letting the cool water run over them. This step helps remove excess sodium and can keep your salad from feeling overly salty. Watch out for any beans sticking together; separate them gently.
- Chop Fresh Veggies: Dice fresh vegetables like bell peppers and red onions into small pieces. These veggies add crunch and freshness.
- Mix Everything Together: In a large bowl, combine the rice, black beans, chopped veggies, and a squeeze of lime juice. This step blends all those vibrant flavors, making the salad more inviting. Just be gentle; you want it to stay fluffy, not mushy.
- Whisk the Dressing: Grab a small bowl and whisk together olive oil, vinegar, and any seasonings you like. This dressing ties everything together, adding the necessary zing. Be careful not to overdo the vinegar; you can always add more olive oil to balance it out.
- Toss & Chill: Pour the dressing over the salad and toss gently to coat all the ingredients. Allow it to chill in the fridge for at least 30 minutes; that is when the flavors will really shine.
- Serve Fresh Veggies: Before serving, mix in additional fresh veggies for extra crunch and color. Just keep an eye on those veggies; adding them too early can make everything soggy.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.
- Expert Tips: Use microwavable brown rice for quicker preparation. If the dressing seems too acidic, add more olive oil or a small amount of sweetener to balance it out. If your rice feels dry after chilling, mix in a splash of olive oil or lemon juice to moisten before serving. If your salad appears soggy, consider tossing in fresh vegetables just before serving to add that much-needed crunch.
- Reheating Instructions: This salad is best served chilled and does not require reheating.
- Serving Suggestions: Serve chilled as a refreshing lunch option or pair it with grilled chicken for a complete meal. Garnish with extra cilantro and lime for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 1g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg