Description
So easy, delicious, and healthy – this colorful salad comes together quickly and tastes even better loaded with your favorite toppings.
Ingredients
Scale
Beans
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
- 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