This protein-packed salad keeps in the refrigerator for 2-3 days. It’s good as a meal or as a side dish. Best if made a couple hours ahead so that flavors can blend. The lime juice keeps the avocado from turning brown. Buen Provecho!
2 cans black beans, well rinsed and drained
4 cups of cooked and cooled brown rice
1 can of corn, drained, or 12 oz bag of frozen corn, thawed
1 small jar roasted red peppers, chopped (fire roasted are nice)
1 red onion, minced
3 cups chopped fresh tomatoes
2 ripe avocados, peeled and chopped
1 bunch fresh cilantro, stems removed, leaves chopped
¾ cup lime juice (from about 4-5 limes)
2 tablespoons honey
1 teaspoon ground cumin
½ teaspoon chile powder
Dash of cayenne (optional)
Salt and pepper, to taste
An Oldways recipe.
Leticia Marquez says: very good
Cyndi says: This was so full of flavor and texture. It was delicious!
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