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This Black Bean Brown Rice Salad is filled with veggies, tossed with a chipotle vinaigrette and topped with avocado & cilantro | ThisSavoryVegan.com #thissavoryvegan #saladideas #veganlunch

Black Bean Brown Rice Salad

Servings: 8
Prep Time: 15 mins
Cooling Time: 30 mins
Total Time: 45 mins
This Black Bean Brown Rice Salad is filled with veggies, tossed with a chipotle vinaigrette and topped with avocado & cilantro.
5 from 6 ratings
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Ingredients

FOR THE DRESSING

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon adobo sauce from a can of chipotles
  • 1 clove garlic minced
  • 1 tablespoon agave or maple syrup
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • salt to taste

FOR THE SALAD

  • 4 cups cooked brown rice chilled
  • 2 15-ounces cans black beans drained and rinsed
  • 1/2 cup corn
  • 1 cup cherry tomatoes halved
  • 2 handfuls kale chopped
  • 1/2 red onion diced
  • 3 green onions diced
  • 1 serrano pepper diced, optional
  • 2 small avocados sliced, for serving
  • cilantro chopped, for serving
  • lime wedges for serving

Instructions
 

  • Combine the dressing ingredients in a bowl, whisk and set aside.*
  • Add all of the salad ingredients to a large bowl. Pour in the dressing and toss to coat. Cover and place in the fridge for 30 minutes.
  • Remove from the fridge, give it another toss and taste. Add more olive oil, vinegar or salt, if needed. Serve with cilantro, avocado slices and lime wedges.

Video

Notes

*The dressing will taste too acidic, but once combined with the salad it will balance out. Trust me.
Calories: 362kcal, Carbohydrates: 49g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 805mg, Potassium: 652mg, Fiber: 12g, Sugar: 3g, Iron: 3mg
Cuisine: Mexican
Course: lunch, Main Course, Side Dish
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