Whip up this clean brown rice and bean salad for your Cinco de Mayo feast, or serve it as a vegetarian entree (vegan and gluten-free, too) any night time of the week. 195 calories and six Weight Watchers Freestyle SP. way to Cholula warm Sauce for supporting me to proportion this recipe with you.
This recipe and bean salad turned into the end result of a late night time hate hallway confrontation, consider it or no longer. four a.m. within the center of a hotel hallway hardly seemed the time and location for a communique approximately valuable own family recipes, but the alternative changed into to release my unsightly inner dragon woman.
The night commenced at 10 p.m. and it did now not begin nicely. even as i used to be certain and determined to absorb every minute of sleep, my twenty-something associates next door and throughout the hall at my motel in Temecula, California had different thoughts. They headed out to hit the bars, as they loudly discussed within the hallway among beer-guzzling contests.
INGREDIENTS
The Dressing:
- 1 garlic clove, minced
- 1/8 tsp salt
- 2 1/2 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice
- 2 1/2 tsp Cholula classic hot sauce
- 1 1/4 tsp honey or agave nectar
The Salad:
- 1 red bell pepper, diced
- 1 avocado, chopped
- 3 cups cooked brown rice
- 1 (14 oz.) can low-sodium black beans, drained & rinsed
- 1/4 cup minced cilantro
INSTRUCTIONS
The Dressing:
- In a small bowl, whisk together the lime juice, hot sauce, garlic, honey or agave nectar and salt. while whisking, slowly pour in the olive oil.
The Salad:
- In a huge bowl, stir collectively the brown rice, black beans, pink bell pepper, avocado and cilantro. Pour the dressing over top and stir to combine. Serve.
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