Friday, July 12, 2013

Santa Fe Rice Salad

My sister made this awesome black bean and rice salad for our annual 4th of July cookout at my parents' place. It was so delicious that I just had to get her recipe and include it in my July menu.

  • 1 cup uncooked brown rice
  • 2 cups water
  • 1 can black beans, rinsed and drained
  • 1 large tomato, seeded and diced
  • 1/2 onion, diced
  • 1/4 cup cilantro, chopped
  • 1 can diced green chilies
  • 1/3 cup olive oil
  • 1/8 cup apple cider vinegar
  • 1/8 c. lime juice
  • 1 avocado, peeled, pitted, and diced
Santa Fe Salad with Cilantro Lime Grilled Chicken
  1. Cook rice according to package directions with water. Cool.
  2. Mix rice, black beans, tomato, onion, and cilantro together. 
  3. Mix oil, vinegar, and chilies separately. 
  4. Pour over and mix into rice mixture. 
  5. Refrigerate at least one hour or more. I like to do it up in the morning and leave it in the fridge till dinner.
  6. Mix in avocado just before serving.

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