HealthNotes

Beans and Rice Salad

• From: Eclectic Recipes

Ingredients

• Rice2 cups water

• 1 cup long-grain rice

• 1 tsp olive oil

• 1/2 tsp salt

• Beans1 15.5 oz can chipotle white corn, drained

• 1 15.5 oz can red beans, drained and rinsed

• 1 15.5 oz can black beans, drained and rinsed

• 1 green bell pepper, chopped

• 1/2 red onion, chopped

• 2 cloves garlic, chopped finely

• 1 bunch fresh cilantro, chopped finely

• 3 Tbs white wine vinegar

• 1/4 cup olive oil

• 1 tsp cumin

• 1 pinch salt

• 1 pinch pepper

Budget-friendly and packed with protein—pack during the week for lunch.

Directions

• Bring water to boil in a saucepan. Add rice, olive oil, and salt.
• Cover with a lid and reduce to a simmer. Simmer for 15 minutes, then remove from heat. Do not take the lid off at any time. Let the rice rest for another 15 minutes with the lid on at all times.
• Add corn, red beans, black beans, green bell peppers, onions, garlic, cilantro, vinegar, oil, and cumin to a large mixing bowl. Mix well to combine.
• Add rice and mix. Add salt and pepper to taste. Serve at room temperature or chilled.