This Black Bean and Rice Salad is a favorite dish of ours to bring camping, on a picnic, or to a BBQ. I made it recently for a family gathering we had at our house and my sister asked me for the recipe. I told her “it’s on the blog”. A few days later she informed me that it was actually NOT on the blog…WHAT?!? How could I have failed to share one of my top favorite recipes with you all? Seriously! Well here it is! Now next time someone asks me for the recipe I know FOR SURE they can find it here. 🙂
Ingredients:
2 cups cold cooked basatimi rice
1.5 cups of cold cooked black beans, or 16oz can of black beans drained and rinsed
1 to 1.5 cups of corn (frozen is fine, fresh off the cob is better)
1 red pepper, diced
1 zucchini, diced
1 jalapeno, diced
1 avocado, diced
1/4 cup (or more to taste) chopped cilantro
3 green onions, chopped
4 tablespoons olive oil
1/2 tablespoon oregano
1/2 tablespoon cumin
juice of 1 lime
2 tablespoon white wine vinegar
1 tablespoon honey
salt and pepper to taste (you could also sprinkle a little garlic salt)
Directions:
Mix all ingredients from rice to green onions in a bowl. Mix remaining dressing ingredients in a small bowl or cup. Pour dressing over rice mixtures and stir to evenly coat. Refrigerate about an hour before serving.
Enjoy!! 🙂
– Sarah
Tags: avocado, black bean and rice salad, black beans, dressing ingredients, favorite dish, favorite recipes, gluten-free, green onions, olive oil, red pepper, rice salad, salt and pepper, tablespoon cumin, tablespoon honey, tablespoon oregano, vegan, white wine vinegar, zucchini
