Black Bean and Brown Rice Salad
This is a quick fix recipe - start to finish time is about 20 minutes.
- 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
Serves: Serves 4 (1 1/2 cups per serving)
Prepare the rice using the package directions. Spread in a single layer on a baking sheet to cool quickly (about 10 minutes).
Meanwhile, rinse and drain the beans. Pour into a medium bowl.
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.
Stir in the cooled rice. Serve immediately for peak flavor and texture or cover and refrigerate for up to 4 hours.
Tip: Frozen brown rice is already cooked and has no added sodium or fat. After just a few minutes in the microwave or on top of the stove, it is ready to use. When you want a change of flavor, substitute barley, bulgur, whole-grain pasta, or any other whole grain for the brown rice in this very versatile salad.
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes at www.heart.org/recipes.