closing month, I spend a extremely good week with my husband within the Caribbean just mendacity at the seaside and eating super, wealthy meals. I came domestic with masses of recipe ideas to proportion with you, however I additionally got here home wanting a few easy, more healthy dinners.
This scrumptious salad fit the bill perfectly. i found the recipe on my desirable friend Dara’s blog, Cookin’ Canuck and tailored it to creating it in the pressure cooker. My own family isn’t keen on purple bell peppers, so I also alternative tomatoes for the crimson peppers.
you can serve this salad as a facet dish or wrap it up in a burrito. but I determined to serve it as a major dish on a bed of spinach with tortilla chips to scoop it up and make it amusing to devour.
INGREDIENTS
- 1 (14 oz.) can black beans, drained & rinsed
- 12 grape tomatoes, quartered
- 1 avocado, diced
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 teaspoon agave nectar
- 1/8 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Cholula or Tabasco
- 2 garlic cloves, minced or pressed
- 1/4 cup minced cilantro
- 3 tablespoons fresh lime juice
- 1 cup brown rice
INSTRUCTIONS
- combine the rice, water and salt within the stress cooking pot. Lock the lid in area; pick out high strain and 24 minutes prepare dinner time. while beep sounds flip off stress cooker and use a herbal strain launch for 10 mins, observed by a short stress launch. when valve drops, cautiously take away lid tilting it faraway from you. Fluff rice with a fork. Cool to room temperature and then refrigerate till geared up to apply.
- In a huge bowl, stir together the brown rice, black beans, tomato, avocado and cilantro. Pour the dressing over the top and stir to combine.
The Dressing:
- In a small bowl, whisk together lime juice, Tabasco, garlic, agave, and salt. even as whisking, slowly pour in the olive oil.
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