Rice Bean & Cilantro Salad

Posted by on Jun 7, 2010 | Comments Off on Rice Bean & Cilantro Salad

For the Rice

1 cup Lundberg wehani brown rice
2 cups of water
1 TBSP coconut oil or butter (optional)
1/2 tsp pure salt (optional)

For the Vegetables

1 can black beans
1 & 1/2 cups frozen corn, thawed
1 red bell pepper, diced
1 scallion, diced
LOTS of fresh cilantro!
1 garlic clove, minced
juice of 1 lime (about 2 – 3 TBSP)
1 & 1/2 tsp cumin
1/2 tsp pure salt

  • Combine rice, water, oil and salt in a small pot.
  • Bring to a boil, then cover and simmer for 45 mins.
  • Remove from heat (still covered) and let sit for 10 mins.
  • Fluff with fork, then mix together with the rest of the ingredients.

Hot, cold, warm or room temp…this stuff is good any which way.

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SIDE NOTES:

~ This particular variety of rice really makes the recipe what it is (& makes the house smell like popcorn while it’s cooking!).

~ We sometimes use this as a taco or burrito filling. Add a little guac & salsa & you’ve got a nice meal.

~ If your corn is not quite thawed in time, mix it together with the steamy hot rice. Then add the rest of the ingredients.

~ Concocted this one myself several years ago, based on something I got from the cafe @ our local health food store.

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free, use coconut oil instead of butter.


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