Ingredients
- 3/4 cup dried black beans, soaked overnight (use a 15 ounce can if you'd prefer)
- 1 cup brown rice, cooked according to package instructions and cooled (you can do this while you're cooking the beans)
- 1/4 teaspoon salt
- 1 red bell pepper, core and seeds removed, diced
- 1/2 small red onion, chopped
- handful of cilantro leaves, chopped
- For the Vinaigrette:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Pinch of cayenne
- 6 tablespoons fresh lime juice (2-3 limes)
- 6 tablespoons olive oil
- salt to taste
Directions
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For the dried beans, put them in a large pot and cover with water by 2-3 inches. Bring the water to a boil, reduce the heat so that it simmers and partially cover. Cook the beans for about 60-75 minutes, until cooked through but not mushy. This is a good time to get the rice going. When the beans are done, drain them and set aside.
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Once the rice and beans are cool, combine them in a serving bowl, and add the red pepper and onion.
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For the dressing, whisk together all of the dressing ingredients, then toss it with the rice and bean mixture. Add the cilantro and toss once more.