My kitchen mojo has been a little spotty lately so my weekly menus have been stacked with meals I can prepare without needing much time or brain power. Right now I need to be able to sleepwalk through dinner prep.
But even a detailed shopping list isn’t a guarantee that dinner will turn out as planned. About an hour before this salad was due to hit the table, I realized that I’d somehow made it home from the grocery store without buying all of the necessary ingredients – despite the fact that they had been written (somewhat illegibly, it’s true) right there on the list. So, using the base ingredients that I had on hand, I completely switched around the flavors of the original recipe and traveled from Southeast Asia to South of the Border.
Oil-free Southwest Bean & Rice Salad
For those days or nights when your cooking mojo is off.
- Total Time: 20
- 2 14-ounce cans red or pinto beans, rinsed and drained
- 1 medium bell pepper, seeded and chopped
- 1/2 cup red onion, chopped
- 2 carrots, peeled and chopped
- 1 cup cherry tomatoes, halved
- 1 cup cooked and cooled brown rice
- 1/4 cup cilantro, chopped
- 1/4 cup fresh orange juice
- 1/4 cup red wine or apple cider vinegar
- 1 tsp. Dijon mustard
- 1 Tbsp. Bragg Liquid Aminos
- 1 Tbsp. nutritional yeast
- 1/4 tsp. chipotle in adobo sauce
- dash Chipotle Tabasco
- salt & pepper to taste
- Combine the dressing ingredients in a big bowl and whisk to combine. Add all of the remaining ingredients and stir gently to combine. Let sit for a while so that the flavors can get acquainted.
- I like to serve this over a bed of crunchy chopped romaine lettuce.
- Suggested toppings: avocado/guacamole, chopped black olives, Chipotle Tabasco, strips of baked corn tortillas
- To lessen the “bite” of the red onion, soak in cool water for about 10 minutes, drain and add to the salad.
- Serving Size: 4
- Calories: 279
- Sugar: 7
- Sodium: 413
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 51
- Protein: 13
- Cholesterol: 0