Tangy Black Bean and Rice Salad
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.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.