Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Brown Rice Salad
11⁄2 cups brown rice, uncooked
6 cups water
Salt (for salting water)
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
5 green onions, sliced thinly
1⁄4 cup fresh cilantro, finely chopped (optional)
Dressing
3 tablespoons olive oil
2 tablespoons honey*
2 cloves garlic, minced or 1 teaspoon granulated garlic Juice from one lime
1
Wash hands with warm water and soap. Wash vegetables well.
2
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.)
3
Bring rice to a rolling boil. Boil uncovered for 25 minutes.
4
While the rice is cooking, chop vegetables and also rinse and drain black beans. Combine in a large mixing bowl.
5
Once cooked, remove rice from heat and drain in a strainer. Allow rice to cool to room temperature.
6
In a medium bowl, whisk together olive oil, honey, garlic, lime zest and juice together.
7
Add cooled rice and dressing to vegetables and beans. Using a spoon, toss ingredients together until mixed well.
8
Serve at room temperature or chill and serve later. Enjoy!
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.
Ingredients
Brown Rice Salad
11⁄2 cups brown rice, uncooked
6 cups water
Salt (for salting water)
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
5 green onions, sliced thinly
1⁄4 cup fresh cilantro, finely chopped (optional)
Dressing
3 tablespoons olive oil
2 tablespoons honey*
2 cloves garlic, minced or 1 teaspoon granulated garlic Juice from one lime
Directions
1
Wash hands with warm water and soap. Wash vegetables well.
2
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.)
3
Bring rice to a rolling boil. Boil uncovered for 25 minutes.
4
While the rice is cooking, chop vegetables and also rinse and drain black beans. Combine in a large mixing bowl.
5
Once cooked, remove rice from heat and drain in a strainer. Allow rice to cool to room temperature.
6
In a medium bowl, whisk together olive oil, honey, garlic, lime zest and juice together.
7
Add cooled rice and dressing to vegetables and beans. Using a spoon, toss ingredients together until mixed well.
8
Serve at room temperature or chill and serve later. Enjoy!
