In honor of cinco de mayo, one of the best non-holiday holidays, in my opinion, I decided to make the rice salad that I’ve been wanting to make since I made the lentil salad a couple weeks ago. The ingredients of this salad are a bit more ‘on brand’ with the southwestern flavor, if you will, than anything with lentils could be. When you think of these flavors, black beans are definitely the legumes that come to mind before lentils, right?
It is super easy to make, and delicious. As is clear by the fact that I changed it so easily myself, this salad is very easily adapted. It perfectly accompanies any Tex-Mex dish, just don’t forget the margarita!
Cinco de Mayo Black Bean, Corn, and Rice Salad
Yield 4 servings
- 1 cup brown rice, uncooked
- 2 husks of corn, kernels cut off
- 1 tablespoon avocado oil
- 1 can black beans, drained and rinsed
- 1/4 cup grape tomatoes, halved
- 1 avocado, cut into cubes
- 3/4 teaspoon crushed red pepper flakes
- sea salt and freshly ground pepper
- 1/3 cup lime juice (basically about two limes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 3/4 teaspoon coconut sugar
- Cook the rice according to the instruction on the package.
- Head the avocado oil in a small skillet over medium heat.
- Add the corn and cook for about two minutes, just so that it can cook slightly to soften a little.
- Combine the rice, corn, black beans, tomatoes, and avocado in a medium-sized bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Pour over the salad and mix to combine. Serve immediately.
Courses Lunch or Dinner