Description

This Black Bean and Brown Rice Salad is a cold and tasty side dish bursting with color, texture, flavor, healthy veggies and whole grains. It comes together in a flash and can easily be prepped ahead of time.

Ingredients

Scale

1 cup cooked brown rice
1 cup quartered cherry tomatoes
1 cup fresh corn cut off the cob (approximately 2 small ears)
1 15-ounce can black beans, rinsed and drained
1/2 cup chopped green onion
1 large bunch cilantro, chopped
juice of 1 large lime
1 avocado, cut into small chunks
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 tablespoon chili powder
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Combine cooked brown rice, tomatoes, corn, black beans, green onion and cilantro in a large bowl.
In a small bowl, combine lime juice, olive oil, cumin, garlic powder, chili powder, salt and pepper. Mix together and then drizzle over the brown rice and black bean mixture. Toss repeatedly to coat everything in the dressing.
Refrigerate until ready to serve. Toss with avocado immediately before serving and enjoy!

Notes

Though I typically make this black bean and brown rice salad as a side dish, it’s also wonderful as meal. If you’re looking to make it a little more filling, consider topping it with grilled chicken or shrimp or adding some edamame to the mix.

It’s fantastic as leftovers, too, but I’d recommend keeping the avocado on the side so you can use it to top individual portions. Then, when you’re ready to enjoy this dish again as leftovers, slice up some fresh avocado. This way you don’t have any brown avocado in your leftover salad.

If you aren’t a fan of brown rice, quinoa, barley or even wheat berries can be used in this dish in place of the rice. (Wheat berries and barley will result in a chewier salad I personally love!)

Nutrition

Serving Size: 1/2 cup
Calories: 145 calories
Sugar: 1g
Sodium: 110mg
Fat: 5g
Carbohydrates: 21g
Fiber: 6g
Protein: 5g