This is a salad that serves as a meal! Perfect for work or school lunches. The longer it sits, the more the flavours have a chance to blend.
This is a perfectly balanced plate.
3 tbsp olive oil
1 tsp Dijon mustard
1⁄2 tsp sugar
1 cup white rice
2 cups water or broth
2 cans (14 oz/398 ml each) low sodium black beans or black-eyed peas, or a mix of both
2 large bell peppers, one green and one yellow, preferably
1 large tomato
1 small red onion
1 jalapeño, optional
Toppings (optional): chopped cilantro
- In Round Steamer, combine rice and water. Microwave, uncovered, on high for 15 min or until tender.
- Meanwhile, prepare dressing. Zest lime, you should have about 1 tsp. Place in small bowl. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice. Add oil, dip mix, mustard, and sugar. Whisk to combine. Set aside.
- Drain and rinse beans. Dice peppers, tomato, and onion. If using, slice jalapeño in half, discard seeds; mince.
- Once rice is cooked, gently fluff with a fork. Fold in beans and veggies. Add topping, if desired. Serve at room temperature or chilled.