Tuesday, June 18 2013, 11:48 AM MDT
Black Bean and Brown Rice Salad
As Aired on May 9, 2013
Recipe Courtesy of the American Heart Association
Serves 4; 1 1/2 cups per serving
Start to Finish: 20 minutes
Fresh cilantro adds its clean taste and lime juice provides a tangy zing to this fiber-rich salad.
1 10-ounce package frozen brown rice
1 15-ounce can no-salt-added black beans
1 medium avocado
4 medium green onions
1 medium tomato
6 to 7 sprigs of fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil (extra-virgin preferred)
1/4 to 1/2 teaspoon hot sauce, or to taste
1/4 teaspoon salt
1.) Prepare the rice using the package directions. Spread in a single layer on a baking sheet to cool quickly (about 10 minutes).
2.) Meanwhile, rinse and drain the beans. Pour into a medium bowl.
3.) Chop the avocado and green onions. Dice the tomato. Snip the cilantro. Stir into the beans. Stir in the lime juice, oil, hot sauce, and salt.
4.) Stir in the cooled rice. Serve immediately for peak flavor and texture or cover and refrigerate for up to 4 hours.
(Copyright 2013 Sinclair Broadcasting Group.)