Black Bean and Avocado Rice Salad

Name: Black Bean and Avocado Rice Salad
Ingredients: 1 jalapeño chile, seeded and minced (optional); 12 cherry tomatoes, halved lengthwise; 3 tablespoons chopped red onion or scallions; 3 tablespoons chopped red onion or scallions; Torn romaine lettuce leaves, for serving; 2 ripe Hass avocados, pitted, peeled, and diced; ½ teaspoon salt; ⅛ teaspoon cayenne pepper; 1 garlic clove, minced; ½ teaspoon chili powder; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 2 tablespoons olive oil; 3 cups cold cooked rice; 2 tablespoons freshly squeezed orange juice; 1 tablespoon cider vinegar; 1 tablespoon agave nectar; 2 tablespoons freshly squeezed lime juice; 1 teaspoon grated lime zest

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Salad is best made with cold cooked rice, so keep it in mind for the next time you have leftover rice. This is a hearty and flavorful salad that makes a satisfying meal. If you’re assembling it ahead of when you will be serving it, don’t cut the avocados until you’re ready to serve—otherwise they may turn brown.

Ingredients

2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1

Leftovers
Gluten-free
Vegan

Method

In a small bowl, whisk together the orange juice, lime juice, lime zest, vinegar, agave, garlic, chili powder, salt, and cayenne. Whisk in the oil until well blended.
In a large bowl, combine the rice, beans, onion, tomatoes, and jalapeño (if using). Add the avocado to the bowl. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings if