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So easy, delicious, and healthy – this colorful salad comes together quickly and tastes even better loaded with your favorite toppings.




  • 15 ounce can black beans, rinsed and drained
  • 1 green bell pepper, seeded and chopped
  • 1 red, orange or yellow bell pepper, seeded and roasted (or 1/2 cup jarred roasted red bell peppers, chopped)
  • 1/3 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tsp. chipotle in adobo, finely minced
  • salt & pepper to taste

Rice & Dressing

  • 4 tsp. cumin, divided
  • 1/4 cup fresh lime juice
  • 2 Tbsp. vegetable broth
  • 1 Tbsp. Bragg Liquid Aminos
  • 1/2 tsp. turmeric
  • 2 cups water
  • 1 cup brown basmati rice
  • 1/2 cup thinly sliced green onions
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • fresh greens, if desired
  • guacamole, if desired


  1. In a small skillet over medium heat, warm 3 tsp. of the cumin just until fragrant. Remove from the heat and whisk in the lime juice, vegetable broth and Liquid Aminos. Set aside.
  2. In a medium-sized saucepan, stir the turmeric and 1 tsp. cumin over medium-heat until fragrant, then add 2 cups water, rice and a pinch of salt. Bring to a boil, then reduce the heat to low, cover and simmer until all of the water is absorbed, about 15-20 minutes. Stir in the minced garlic and a pinch of pepper, then set the rice aside to cool for a bit. Then stir in the green onions and half of the lime juice mixture. Set aside.
  3. In a large bowl, combine the black beans, green pepper, roasted pepper, cilantro, garlic, chipotle chilies, salt, pepper and the remaining dressing. Toss well to coat.
  4. Mound the rice mixture onto a platter or divide among 4 big plates/bowls. Top with black bean mixture. I served this over greens and with a big dollop of guacamole and warm homemade Whole Wheat Chipotle Tortillas.


  • Serving Size: 4
  • Calories: 367
  • Sugar: 2
  • Sodium: 123
  • Fat: 9
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 62
  • Protein: 12
  • Cholesterol: 0