Yield: 3 Servings | Serving SIze: 1 cup

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Cost/Serving: $1.12

Ingredients:

For Salad

1/2 cup chopped onion

1/2 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)

1/2 teaspoon chili pepper flakes (optional)

 

For Dressing

1/4 cup rice vinegar or white wine vinegar or lemon juice 

1/2 teaspoon dry mustard powder (optional) 

1 clove garlic, chopped or 1/2 teaspoon garlic powder 

1/2 teaspoon salt 

1/4 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 or reduce sodium content.

 

Nutrition Facts: Servings: 3, Serving size: 1 cup
Amount per serving: Calories 280, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 390mg, Total Carbohydrates 47g, Dietary Fiber 12g, Total Sugar 3g (Incl. 0g Added Sugars), Protein 12g

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