Description
A refreshing and nutritious Crunchy Rice Salad that combines brown rice, black beans, and fresh vegetables, topped with avocado and tortilla strips for added crunch.
Ingredients
Scale
- 2 cups cooked brown rice, cooled
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced (for topping)
- 1/2 cup tortilla strips (for crunch)
Instructions
- In a large mixing bowl, combine the cooled brown rice, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until well combined.
- Pour the dressing over the rice mixture and toss gently to combine all ingredients evenly.
- Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld.
- Just before serving, gently fold in the diced avocado and top with tortilla strips for added crunch.
Notes
- For added protein, consider mixing in grilled chicken or shrimp.
- Substitute quinoa for brown rice for a gluten-free option and a different texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Crunchy Rice Salad, Rice Salad, Healthy Salad