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Tangy Black Bean and Rice Salad

Cost/Serving: $0.93
Yield: [3 servings] / Serving Size = 1 cup
Ingredients:
Salad
½ cup chopped onion
½ cup chopped red or green bell pepper
1 cup cooked and cooled brown rice
2 cups cooked black beans (or 1 15 ounce can black beans, drained and rinsed well)
1 avocado, cut into chunks (optional)
1 Tablespoon chopped cilantro (optional)
½ teaspoon chili pepper flakes (optional)
 
Dressing
¼ cup rice vinegar or white wine vinegar or lemon juice
½ teaspoon dry mustard powder (optional)
1 clove garlic, chopped or ½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon vegetable oil

Directions:
1. In a mixing bowl, stir together onion, red or green pepper, rice, beans, avocado, cilantro (if using), and chili pepper flakes (if using).
2. In a jar with a tight fitting lid combine vinegar, dry mustard, garlic, salt, pepper, and vegetable oil. Shake until dressing is evenly mixed.
3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a main dish.

Tips: Yellow or orange peppers can be used instead of green or red. Frozen or canned corn can also be added for color. Always rinse canned beans and vegetables to reduce sodium content.

Note: Cooked brown rice is preferred, but cooked white rice may be substituted.

Recipe Rating:



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Recipes must be:

  • Low in:
    • Added sugar
    • Total fat
    • Trans fat
    • Sodium
  • High in:
    • At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
    • Whole grains (if the recipe contains grains)

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  • Use low cost, readily available ingredients
  • Be able to be prepared relatively quickly

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