Cowboy Confetti Salad
Rice and beans are always the answer to serve a big crowd at your next picnic, pot-luck or summer gathering! Bonus: it keeps your budget in check. For off-the-charts flavour, prep this in advance to let all the flavours have a chance to blend.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
DRESSING
1 lime
3 tbsp olive oil
1 tsp Dijon mustard
1⁄2 tsp sugar
SALAD
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
Preparation
- 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, seasoning, 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.
Nutritional Information
Per serving: Calories 460, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 75 g (Fibre 17 g, Sugars 5 g), Protein 17 g.
Tips
No Epicure Steamer? No problem! Simply prepare rice on the stovetop. Then, combine all salad ingredients in a large bowl.
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