Black Bean Brown Rice Salad
This Black Bean Brown Rice Salad is filled with veggies, tossed with a chipotle vinaigrette and topped with avocado & cilantro.
Ingredients
FOR THE DRESSING
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon adobo sauce from a can of chipotles
- 1 clove garlic minced
- 1 tablespoon agave or maple syrup
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- salt to taste
FOR THE SALAD
- 4 cups cooked brown rice chilled
- 2 15-ounces cans black beans drained and rinsed
- 1/2 cup corn
- 1 cup cherry tomatoes halved
- 2 handfuls kale chopped
- 1/2 red onion diced
- 3 green onions diced
- 1 serrano pepper diced, optional
- 2 small avocados sliced, for serving
- cilantro chopped, for serving
- lime wedges for serving
Instructions
- Combine the dressing ingredients in a bowl, whisk and set aside.*
- Add all of the salad ingredients to a large bowl. Pour in the dressing and toss to coat. Cover and place in the fridge for 30 minutes.
- Remove from the fridge, give it another toss and taste. Add more olive oil, vinegar or salt, if needed. Serve with cilantro, avocado slices and lime wedges.
Video
Notes
*The dressing will taste too acidic, but once combined with the salad it will balance out. Trust me.
Nutrition
Calories: 362kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g