Southwest Brown Rice Salad

Utilize perfectly cooked, nutty brown rice in this hearty Southwest Brown Rice Salad! It’s packed with black beans, crisp veggies and it’s tossed in a zesty chili lime dressing. It’s a great way to use leftover rice and it’s perfect for meal prep lunch or dinner!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 529 kcal per serving

Ingredients

3 cups - brown rice
15 ounces - black beans
1 cup - corn fresh
1 - red bell pepper
1 - green bell pepper
½ - red onion
1 - jalapeño
½ cup - cilantro
1 - avocado
lime wedges

Instructions

Prepare the dressing. Place the olive oil, lime juice, garlic, honey, smoked paprika, chili powder, cumin, salt and pepper in a small jar. Secure the lid and shake vigorously until emulsified. Taste and adjust the seasoning as necessary.
Place the room temperature brown rice, black beans, corn, bell peppers, red onion, jalapeño and cilantro in a large bowl. Toss with enough dressing to coat (you may not need it all). Top the salad with the avocado just before serving. Enjoy!

Nutrition