Wednesday, August 25, 2010

Rice and Bean salad

Bad photo but great meal. Thanks to Linda for sending me this recipe off of Mel's Kitchen Cafe blog. I changed it up to make it vegetarian and to give it a little more kick but it had a real good dressing and was easy as pie.

If I had more ingredients, I would have added some bell peppers and avocados. Next time.

Southwest Rice and Beans

5 cups cooked brown rice, cooled slightly
2 tsp. sea salt
4 cups beans of choice, either home cooked or canned
2 cups fresh or frozen white corn, cooked
4 green onions, chopped
1/2 bunch of fresh cilantro, chopped
3 roma tomatoes
avocados, peppers, chicken, etc.

**Mix all together and toss with dressing:


1/4 cup fresh lime juice
2 T. red wine vinegar
2 T. sucanat or brown sugar
2/3 c. expeller pressed grape seed oil
6-8 pickled jalapeno pepper rounds from jar or fresh jalapeno
2 t. chili powder
1 t. cumin
1/2 t. salt

Combine all ingredients and put in a blender until smooth.
Toss over rice and bean salad mixture and add more salt and pepper as desired. May also kick it up a bit with extra chili powder or chipotle seasoning. Serve on whole grain tortilla with a little melted cheese if desired or on a toasted corn tortilla or lettuce greens. Add salsa and sour cream to your liking. This is totally gluten free if the wheat tortilla is omitted. Check your vinegar first!


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