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Quick Brown Rice Salad

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!

Nutrition Facts

6 servings

Serving size

1 cup

Amount per serving
Calories360
% Daily Value *
Total Fat 13g17%

Saturated Fat 2g10%
Cholesterol 0mg
Sodium 220mg10%
Total Carbohydrate 53g20%

Dietary Fiber 7g25%
Protein 8g
Calcium 43mg4%
Iron 1mg6%
Folate 19mcg5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.