1/17/2024 0 Comments Lol bean water shoesWhatever the occasion, you can never have too many games to keep the little ones entertained. To enjoy leftovers, try placing it over a bed of spinach or romaine! It’s also great in a whole wheat wrap or gluten-free tortilla.Birthdays, parties or just rainy Sundays. Top with shredded cheese and avocado just before serving. Cover and refrigerate the salad for 30 minutes. Pour dressing mixture over the rice and toss to coat. In a small bowl, whisk together the olive oil, red wine vinegar, water, lime juice, jalapeño pepper, cilantro, sugar, and salt. If you want to get fancy and add corn kernels, that would taste great too. In a large bowl combine chilled rice (make sure you cook the rice prior!), beans, tomato, and green onions. I like either a sharp cheddar or feta for this salad! Instructions Step 1 It’s a healthy fat to keep you full and is PACKED with fiber! Cheese Since Tommy and I don’t have this ‘soap gene’, I can happily put extra cilantro in our salads because it’s SO good and super healthy. Some people may taste soap when they eat cilantro, so you might need to adjust this ingredient accordingly if making this salad for others. It’s also a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Loaded with antioxidants, essential oils, vitamins, and dietary fiber. Plus, they are rich in vitamin C and antioxidants. Pair it with cilantro and avocado and you get the perfect Mexican flavor. Jalapeño pepperĪdds the perfect spice to this salad. In addition, it really brightens the flavors. I always add plenty of lime juice to my salads because I just love it. Holds plenty of vitamin C and antioxidants making it a healthy AND extremely tasty addition to your salad. It has a pretty strong flavor so just remember to use it in moderation. Red wine vinegarĪ delicious fermented red wine that packs plenty of antioxidants and acetic acid. It’s also more flavorful than regular olive oil. I prefer Extra Virgin Olive Oil since it holds more of its nutrients and antioxidants because of the unrefined state. One of my favorite ingredients for any recipe. Fun fact: they are also packed with vitamin A and vitamin K. Green onionsĪn excellent, savory garnish for salads. Plus, they are really tasty, especially as we get more into the summer months, and the perfect flavor and color pop for salads. Great source of vitamin C, potassium, folate, and vitamin K. They also provide plenty of fiber, magnesium, potassium, and folate to help promote healthier levels of blood pressure, metabolism, LDL cholesterol levels, and bone health. If you have a rice cooker, you can easily use it for this recipe. It’s also a great, fiber-rich carbohydrate and you know carbs are important for runners! Carbs are for sure my favorite food group. High in manganese which is an important mineral that helps bone development, wound healing, nerve function and more. IngredientsĢ-3 cups cooked black beans (if using canned, use two 15 oz cans, drained and rinsed)ġ bunch (about 5-7) thinly sliced green onions, using both the white and green partsġ small diced jalapeño pepper (more or less to taste), remove seeds and ribs if you don’t want it too spicyġ/4 cup cilantro, chopped (more or less to taste, I love cilantro!)ġ whole avocado, peeled, pitted and dicedġ/2 cup shredded cheddar cheese or feta Nutritional Benefits Brown rice Serving sizes will vary, depending on whether it’s a side dish or an entree! You can’t go wrong with beans and rice. While it’s vegetarian and very filling as is (lots of fiber!!), it also pairs well with chicken or shrimp if you want to up the protein.īrown Rice & Black Bean Salad with Avocado & Cilantro It’s one of those great dishes that you can keep in your fridge at all times. To be totally honest, this salad gets even better the longer it sits, so your leftovers should be even more delicious than eating it fresh. Moreover, this big salad batch can easily last all week for quick lunches, for family leftover nights or as a filling side dish. In addition, you could easily swap other veggies into it as well. It’s easy to pull together since it uses pantry staples and the fresh produce required is easy to find. This recipe is one of the oldest recipes on my blog – I first shared it back in 2012 and it’s still one of my go-to’s! I’m re-sharing it today since I start craving it as soon as the weather warms up and it’s on our menu this week. This Brown Rice and Black Bean Salad is the perfect dish to make and eat all week! You can add chicken or shrimp, but it’s filling without added protein too.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |