Even if you wouldn’t describe yourself as a pro in the kitchen, no doubt you’ll be able to recreate this plant-based meal that doubles as a salad with ease. It tastes even better than it looks, and it can be made two days in advance (just be sure to toss well before serving).
INGREDIENTS
- ½ cup basmati rice
- 1 19-oz can black beans, drained and rinsed
- 2 ripe avocados, diced
- 2 cups halved grape tomatoes
- ½ cup frozen corn, thawed
- ½ cup each of chopped fresh cilantro and chopped green onions
- ¼ cup chopped fresh mint
- 2 limes, juice and zest
- 2 cloves garlic, minced
- 1 tsp. each of ground cumin, ground coriander and chili powder
- ½ tsp. salt
- ¼ tsp. chili flakes
DIRECTIONS
- Cook rice according to package directions.
- Cool and toss rice with remaining ingredients.
- Cover and refrigerate for up to two days. Toss well before serving.
Nutrition facts per serving
Calories 337; protein 8 g; fat 15 g; carbs 36 g.
Excerpt from Delicious & Doable: Recipes for Real and Everyday Life by Charmaine Broughton, I C Publishing 2022.
Photography by Meagan Broughton
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