Monthly Archives: May 2015

Mexican Style Black Rice and White Bean Salad

IMG_01731 cup dry small white beans; soaked 4-8 hours, rinsed, cooked till tender and rinsed OR 3 cups canned
1 cup black rice; soaked 1-8 hours, rinsed and cooked
1 cup fresh cilantro; chopped
3 scallions; chopped
1 red/orange/yellow bell pepper OR 4 small sweet peppers; chopped
1 cup grape tomatoes; sliced
1 clove garlic; crushed
2 avocados; cubed
3/4 teaspoon sea salt
pinch fresh ground black pepper
pinch ground cumin
2 Tablespoons fresh pressed lemon and or lime juice
1/4 cup extra virgin olive oil

1 head romaine lettuce; thinly sliced
crushed red pepper flakes; optional to taste
shredded cheddar; optional

Combine first group of ingredients in a large glass or ceramic bowl.

Serve over lettuce and sprinkle with crushed red pepper flakes and shredded cheddar if desired.

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