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!
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
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!