Siesta Special Recipes

SIESTA SPECIAL

Siesta Special image

Chilled Rice Salad with Avocado, Tomatoes and Black Beans Who says white rice isn't healthy? Just look at the nutrient profile of this dish, and you'll surely change your mind. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table! In particular, this dish is a favorite among the teenage girls in my household because, I am told, "It makes us feel healthy!" Who can argue with that? When you purchase the sun-dried tomatoes, choose those packed in olive oil, because you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.

Provided by Tina Ruggiero

Time 40m

Yield 5 servings

Number Of Ingredients 11

Ingredients

1 cup/195 g raw white rice
2 cups/470 ml water
1 (15 1/2 oz/434 g) can black beans, rinsed and drained
1/4 cups/28 g chopped sun-dried tomatoes in olive oil (oil reserved for later use)
1/2 cup/75 g diced red pepper
1 cup/145 g diced avocado (about 1 avocado)
1/2 cup/8 g cilantro leaves, washed, dried and coarsely chopped
1/4 tsp kosher salt
2 tsp/5 g chia seeds
2 tbsp/30 ml lemon juice
2 tbsp/30 ml reserved sun-dried tomato oil (or extra-virgin olive oil)

Steps:

In a medium pot, place rice and water, warming over high heat until water boils. Cover, reduce heat to low, and cook rice for 20 minutes. Remove from heat, and let rice sit 10 minutes.
Meanwhile, in a large bowl, add black beans, sun-dried tomatoes, red pepper, avocado and cilantro. When ready, add rice to a colander and rinse with cold water to remove starchiness from rice. Add rinsed rice to the bowl, and mix with ingredients.
In a small bowl, combine salt, chia seeds, lemon juice and sun-dried tomato oil. Pour dressing over salad, stirring to combine. Taste, and season with more lemon juice or sun-dried tomato oil, if needed.

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