Finally a salad recipe which is a complete meal in its own. If you have left over rice, canned or frozen black beans and some cheese in your refrigerator, then this rice and beans salad recipe is a quick, healthy and tasty meal for any time of a day. Rice combined with black beans, avocado and bell pepper with lemon-cumin dressing and melted cheese on a top.
Rice and Black Beans Salad Recipe
Course: Salads, SidesCuisine: Mexican, FusionDifficulty: Easy4
servings15
minutes25
minutesRice and black beans salad is a yummy salad which is a complete meal on its own.
Ingredients
2 cups of cooked rice
1 can of black beans, drained and rinsed
1 medium onion, finely chopped
1 big tomato, finely diced
2-3 garlic cloves, finely chopped
1 small green bell pepper, finely chopped
1 hass avocado, diced
Jalapeno/Green chilli to taste
1/4 cup of finely chopped cilantro
Juice of one big lemon or 2 limes
1/2 Tbsp of extra virgin olive oil
1.5 tsp of cumin powder
Salt and pepper to taste
1/4 cup of grated Monterey jack cheese (use more if you want extra cheesy)
Directions
- Preheat oven to 350 F.
- In a large bowl, toss all the ingredients together except cheese. Check for the salt.
- Then transfer the mixture into a baking dish and layer it with the cheese and bake it for 10-15 minutes until the cheese melts and the rice and beans mixture is warm through.
- Rice and beans salad is done and ready to serve. Serve with Tequila lime chicken recipe or Mexican white chicken chili recipe or you can eat just as it is.
Notes
- Use brown rice and low fat cheese to make it a perfect healthy meal.
- Mix corn to add more color and flavor to the dish.
