Serves 4 as a main dish or 6 as a side
1 cup long-grain brown rice, soaked overnight, + 1.5 cups water
1 cup black beans, soaked overnight, + 3 cups water
1/2 cup corn kernels
1 bell pepper, diced
1 avocado, diced
1 tomato, seeded and chopped
2 Tbs olive oil
juice from 1 lime
1 garlic clove, minced
salt and pepper to taste
2 Tbs cilantro, finely chopped
1 tsp cumin
dash of cayenne pepper (optional)
Make sure to soak your beans and rice (separately) overnight. You don’t have to soak your rice overnight, but this helps with digestion and decreases your cooking time. To cook your rice: Add your rice and water to a medium pot and bring to a boil. Then put the lid on the pot and reduce the heat to low and simmer for about 15 – 20 minutes. If it is still a bit hard, turn off the heat and let the rice sit in the covered pot for another 5 – 10 minutes. If there is any extra water, drain from the pot.
To cook your beans: Drain your soaking water and add 3 cups of cold water to a medium pot. Bring to a boil, then reduce heat to a very slow simmer. Simmer for 1.5 – 2 hours until beans are cooked. The beans are done when they are chewable, but not mushy. If there is any extra water, drain from the pot.
I think it is best to cook the rice and beans the day before and store in the refrigerator until using. This salad can be served warm or cold so you can either chill your rice and beans or mix them with the veggies right away. Prep your vegetables and toss together with the rice and beans.
Mix the ingredients for your dressing together. Toss with your salad and serve.
This salad does not keep too well because the rice can get a little mushy and the avocado will turn brown so it is best if served immediately.