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Sunday, April 14, 2013

Rice and Bean Salad with Lime Dressing


Ok, so maybe not as enticing as a burrito or a plate of cheesy enchis. But this salad is delicious and totally guilt free. I've gotten in the habit of making large grainy salads on the weekends that I can eat for lunch throughout the work week. This is a great one. Cheap, easy and tasty.

1 cup of brown rice, barley or farro
2 cups chicken broth
3/4 can of black beans, rinsed
1/2 can garbanzo beans, rinsed
3/4 cup frozen corn, thawed
1/4 cup chopped cilantro
2 roma tomatoes, diced
1 lime, juiced
2 tbsp olive oil
salt and pepper

1. In a medium saucepan, bring the rice to a boil in the broth. Turn down to low and simmer for 30-40 mins or until broth is absorbed and rice is tender. Take off the heat and let cool.

2. Add the beans through the tomatoes to the rice and mix well.

3. Mix the oil, lime juice, salt and pepper and pour over the rice and beans. Stir well. Will last pretty much as long as you need it to in the fridge (within reason).

2 comments:

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  2. I added a version of this marinated tofu (without onions and peppers) and it was delicious:

    http://www.bonappetit.com/recipes/quick-recipes/2012/03/citrus-marinated-tofu-with-onions-and-peppers

    xo
    Reba

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