Black Bean, Lime & Cilantro Rice Bowl

Black Bean, Lime & Cilantro Rice Bowl

Makes 4 main dish portions or 6 side dish portions

●      2 cups cooked brown rice, chilled in refrigerator

●      2 (15-ounce) cans black beans, drained and rinsed  (use a good, organic brand - it makes a difference)

●      2 cups tomato, diced  (I usually use 3-4 roma tomatoes)

●      1 bunch sliced green onions (6-7 full stalks, slicing the white and green parts)

●      3 T canola oil

●      3 T red wine vinegar

●      3 T water

●      juice of a fresh lime

●      1 small diced jalapeno pepper (more or less to taste)

●      1/2 cup cilantro, chopped (more or less to taste; I love cilantro so I use almost a cup)

●      1 teaspoons sugar  

●      1 teaspoon kosher salt

●      1 avocado, peeled, pitted and diced

●      1/4 cup shredded cheddar cheese

1.     In a large bowl, combine the chilled rice, beans, tomatoes and green onions.

2.     In a small bowl, whisk together the oil, vinegar, water, lime juice, diced jalapeño, cilantro, sugar and salt.

3.     Pour the dressing over the rice and toss well to coat. Cover and let sit at room temperature for 30 minutes. (Refrigerate any that you are not going to eat at this point.)

4.     Top with cheese and avocado just before serving.

Note: This gets better as it sits! It should last 4 days or so in the fridge. I often double it because I love it so much.

This dish has a healthy dose of vegetables, fiber and protein from black beans, whole grain goodness from brown rice and delivers lots of flavor with the lime and cilantro. I hope you enjoy this dish as much as I do. Happy eating!

For more healthy (along with some not-so-healthy but oh-so-delicious) recipes, visit my blog's recipe page. And be sure to say hi if you visit my blog; I'd love to hear from some of Stacey's readers!