Chili-lime black bean & rice salad
A zesty chili-lime dressing give this hearty dish a great kick. The variety of colorful ingredients- beans, rice, tomato, avocado, and cucumber create a playful mix of textures. Can be eaten immediately but preparing a day in advance will allow the flavors to fully mature. Serve as a side dish as is or over leafy greens.
Ingredients
- 2 cups brown rice cooked and cooled
- 1 15 oz can no salt added black beans, rinsed
- 1 cup diced English cucumber
- 1 cup diced avocado approximately 1 medium
- 1 cup halved grape tomatoes
Dressing:
- ⅓ cup lime juice approximately 3 limes
- 1 tablespoon grape seed oil may substitute canola oil
- ½ teaspoon ground cumin
- ¼ teaspoon coarse Kosher salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon chili powder
Instructions
- Combine the salad ingredients in a medium bowl.
- Whisk together the dressing in a small bowl and pour over the salad, mix gently to combine all the ingredients.
- Cover and refrigerate for several hours – up to overnight.
Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 33gProtein: 6.5gFat: 7gSaturated Fat: 0.9gSodium: 101mgFiber: 7.4gSugar: 1.5g
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