Tasty Tuesday: Black Bean and Rice Salad

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

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