Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oil-free Southwest Bean & Rice Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Total Time: 20

Description

For those days or nights when your cooking mojo is off.


Ingredients

Scale

Salad

  • 2 14-ounce cans red or pinto beans, rinsed and drained
  • 1 medium bell pepper, seeded and chopped
  • 1/2 cup red onion, chopped
  • 2 carrots, peeled and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked and cooled brown rice
  • 1/4 cup cilantro, chopped

Dressing

  • 1/4 cup fresh orange juice
  • 1/4 cup red wine or apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbsp. Bragg Liquid Aminos
  • 1 Tbsp. nutritional yeast
  • 1/4 tsp. chipotle in adobo sauce
  • dash Chipotle Tabasco
  • salt & pepper to taste

Instructions

  1. Combine the dressing ingredients in a big bowl and whisk to combine. Add all of the remaining ingredients and stir gently to combine. Let sit for a while so that the flavors can get acquainted.
  2. I like to serve this over a bed of crunchy chopped romaine lettuce.

Notes

  • Suggested toppings: avocado/guacamole, chopped black olives, Chipotle Tabasco, strips of baked corn tortillas
  • To lessen the “bite” of the red onion, soak in cool water for about 10 minutes, drain and add to the salad.

Nutrition

  • Serving Size: 4
  • Calories: 279
  • Sugar: 7
  • Sodium: 413
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 13
  • Cholesterol: 0