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Southwestern Rice And Bean Salad, Thm E
Easy make-ahead side dish.
Prep Time: 00:20
Cook Time: 00:00
1/3 medium red onion, finely diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1 small jalapeño, minced (seeds and ribs removed for a mild heat)
2 juice of limes
1 1/2 c cooked brown rice
15 oz can black beans, drained and rinsed
15 oz can kidney beans or pinto beans, drained and rinsed
1 big handful of fresh chopped cilantro
salt and pepper
1Add the peppers and onion to the bottom of a large mixing bowl, and season with salt and pepper.
2Add the cooked rice on top of the vegetables and squeeze the lime juice over top. Give it a big toss.
3Add the drained and rinsed beans, cilantro, and a little more S&P then toss again.
4Serve at room temperature or chilled alongside any lean protein. Store in the fridge for up to one week.
Credit: Erin Murray, My Fling with Food
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