Ingredients
- 3 cups cooked brown rice, cooled
- 1 cup cooked quinoa, cooled
- 7.5 ounces canned black beans (½ of a 15-ounce can), rinsed and drained
- 2 medium poblano peppers, seeded and minced (the market was out of these so I had to sub 1/3 cup fresh anaheim chilie, seeded and minced)
- 1 cup grape tomatoes, quartered
- ½ cup finely diced red onion
- ½ cup chopped fresh cilantro
- 2 medium garlic cloves, minced
- 4 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ripe avocado, peeled, seeded and chopped
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Mexican Brown Rice, Quinoa and Black Bean Salad
Time: 25 minutes prep, 50 minutes cook
Servings: 8
Directions
- In a large bowl, mix together brown rice, quinoa, black beans, peppers, tomatoes, onion, cilantro, and garlic.
- In small bowl whisk together lemon juice, olive oil and salt. Stir into salad, mixing lightly.
- Gently fold in avocado.
- Yield: 4 main dish servings (about 1 3/4 cups each); or 8 side dish servings (7/8 cup each.)
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Summary
As a main dish or a side to any number of meats or fish meals, this perky bright salad is tasty and healthy. The recipe is from the USA Rice Federation, with only slight modifications. (You can also substitute brown rice for the quinoa for simplicity.) One side serving (7/8 cup salad) provides 215 calories; 31 G. carbohydrate; 5.6 G fiber (National Nutrient Data Base).
Comments
March 13, 2012I appreciate the time you take to leave such upbeat remarks! Hope you enjoy trying the salad.
March 13, 2012Oh my I cant wait to try this one. What a wonderful bunch of Lent recipes. I love this one because it is very healthy. Thanks for sharing with us.
