Ingredients
Brown Rice Salad
11⁄2 cups brown rice, uncooked
1 can (15-ounces) black beans, drained and rinsed
1 cup cherry tomatoes, cut in half
1 avocado, seeded and cut into 1⁄2 inch pieces
1 jalapeño, seeded and finely chopped
1⁄4 cup fresh cilantro, finely chopped (optional)
Dressing
2 cloves garlic, minced or 1 teaspoon granulated garlic Juice from one lime
Directions
Wash hands with warm water and soap. Wash vegetables well.
In a medium pot without a lid, add brown rice, water and salt. (Tip: It is not important that you measure out exactly 6 cups of water, only that you cook the rice with plenty of extra water - similar to when you cook pasta.)
Bring rice to a rolling boil. Boil uncovered for 25 minutes.
While the rice is cooking, chop vegetables and also rinse and drain black beans. Combine in a large mixing bowl.
Once cooked, remove rice from heat and drain in a strainer. Allow rice to cool to room temperature.
In a medium bowl, whisk together olive oil, honey, garlic, lime zest and juice together.
Add cooled rice and dressing to vegetables and beans. Using a spoon, toss ingredients together until mixed well.
Serve at room temperature or chill and serve later. Enjoy!
EQUIPMENT:
- Medium pot
- Liquid measuring cup
- Measuring cups
- Large mixing bowl
- Strainer
- Medium bowl
- Whisk or a fork
- Spoon
MIX IT UP!
- Add frozen corn by thawing it first and then mixing it in!
- Don’t have cherry tomatoes? Dice up Roma or Vine Ripe tomatoes instead.
- Try pinto or white beans instead of black beans.
The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.