Southwestern Rice and Black Bean Salad
Ingredients
- 1 1/2 to 2 C. cold cooked brown rice
- one 16-oz. can black beans, drained and rinsed
- 1 1/2 C. cooked fresh corn kernels (or frozen corn kernels, thawed)
- 1 medium red bell pepper, cut into strips
- 1 medium avocado, diced
- juice of 1/2 lemon or lime
- 2 Tbs. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 2 Tbs. apple cider vinegar
- salt and pepper to taste
Directions
Combine rice, beans, corn, and bell pepper in a bowl. Toss avocado with lemon juice, then add to rice mixture along with other ingredients. Toss to combine. Serve immediately or keep in fridge until needed.
