This Spicy Brown Rice Black Bean Salad is full of flavor with lots of great textures. The spicy lime dressing brightens up the salad and give it it’s spicy kick.
Last month, I spend a wonderful week with my husband in the Caribbean just lying on the beach and eating wonderful, rich food. I came home with lots of recipe ideas to share with you, but I also came home wanting some simple, healthier dinners.
This delicious salad fit the bill perfectly. I found the recipe on my good friend Dara’s blog, Cookin’ Canuck and adapted it to making it in the pressure cooker. My family isn’t a fan of red bell peppers, so I also substitute tomatoes for the red peppers.
You could serve this salad as a side dish or wrap it up in a burrito. But I decided to serve it as a main dish on a bed of spinach with tortilla chips to scoop it up and make it fun to eat.
Spicy Brown Rice Black Bean Salad
- 1 cup brown rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 (14 oz.) can black beans, drained & rinsed
- 12 grape tomatoes, quartered
- 1 avocado, diced
- 1/4 cup minced cilantro
- 3 tablespoons fresh lime juice
- 2 teaspoons Cholula or Tabasco
- 2 garlic cloves, minced or pressed
- 1 teaspoon agave nectar
- 1/8 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Combine the rice, water and salt in the pressure cooking pot. Lock the lid in place; select High Pressure and 24 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes, followed by a quick pressure release. When valve drops, carefully remove lid tilting it away from you. Fluff rice with a fork. Cool to room temperature and then refrigerate until ready to use.
In a large bowl, stir together the brown rice, black beans, tomato, avocado and cilantro. Pour the dressing over the top and stir to combine.
In a small bowl, whisk together lime juice, Tabasco, garlic, agave, and salt. While whisking, slowly pour in the olive oil.
Slightly adapted from Cookin’ Canuck