Siesta Special
- Preparing Time: -
- Total Time: -
- Served Person: 5 servings
- 1/4 tsp kosher salt
- 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
- 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)
Preparation 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. Tina's Tip:If you wish, brown rice can be used in place of the white rice. Any leftover vegetables you have in the refrigerator can also be used in this salad. Try scallions, carrots and cucumbers.Calories 180, protein 7 g, total fat 6 g, carbohydrates 27 g, sodium 160 mg, fiber 8 g Nutritional analysis provided by The Truly Healthy Family Cookbook Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.
Preparation 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. Tina's Tip:If you wish, brown rice can be used in place of the white rice. Any leftover vegetables you have in the refrigerator can also be used in this salad. Try scallions, carrots and cucumbers.Calories 180, protein 7 g, total fat 6 g, carbohydrates 27 g, sodium 160 mg, fiber 8 g Nutritional analysis provided by The Truly Healthy Family Cookbook Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.
