Tuesday, February 15, 2011

Rice and Bean Salad

Adapted from THIS  recipe

1 can kidney beans (rinse and drain)
1 can Black beans (rinse and drain)
1 can Garbanzo Beans (rinse and drain)
2 cups cooked brown rice
1 lime (juice)
1 avocado chopped
1/4 red onion (a big one) finely chopped
1 red bell pepper chopped
1/2 c mexican blend cheese
1 tsp cumin
1/2 tsp salt.

Mix beans, lime, onion, bell pepper, avocado, salt and cumin.  Follow by the rice and the cheese.  Toss and put in the fridge to chill before serving (not really needed but it is good if its a warm day and will keep awhile before serving if needed)

This was really good with tortilla chips on the side.  I used it as a main dish and my toddler loved it and my 9 month old did too (I eliminated the onion and bell pepper because of size and texture from his bowl.)  I think this would work in a lot of different combinations of veggies and beans.  It could be a base for a burrito or served as a side with tacos or quesadillas.  Its a quick and easy meal that can be made ahead of time.

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