Cowboy Rice Salad
Cowboy Rice Salad with black beans, corn, and avocado tossed in a tangy 4-ingredient dressing. Packed with fiber, protein, and iron. An easy and delicious way to eat more beans.
Servings: 4 people
Calories: 442kcal
Ingredients
- 1 cup dry orzo or 1 ½ cups cooked quinoa
For the dressing:
- 3 tablespoons jalapeño juice from canned sliced jalapeños, or sweet pickle juice
- 1 large lime juice
- 1 ½ teaspoons maple syrup
- 1 ½ teaspoons Dijon mustard
For the salad:
- 1 shallot thinly sliced
- 1 (15-ounce) can black beans drained, and rinsed
- ¾ cup frozen corn thawed
- 1 cup chopped kale
- ⅓ cup chopped cilantro or parsley
For serving:
- 2 small avocados chopped
Instructions
- Cook the orzo according to packet directions until al dente. Drain, and set aside.
- Make the dressing: In a small bowl, mix the jalapeño juice, lime juice, maple syrup, and Dijon mustard. Transfer the shallots to the dressing. Mix and set aside.
- Combine: In a large bowl, combine the black beans, corn, kale, cilantro, orzo, and dressing. Mix well to fully incorporate the dressing.
- For serving: Add avocado and toss to incorporate.
Notes
-
- You can also make this salad with my Orzo Rice recipe on this site.
- Combine sweet pickle juice with canned jalapeño juice for the dressing as desired.
- Add the avocado for serving if you plan of having leftovers. This way, the salad will keep for longer.
- Storage: Refrigerate any remaining Black Bean Salad with Corn and Avocado in an airtight container for up to 4 days.
Nutrition
Calories: 442kcal | Carbohydrates: 65g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 209mg | Potassium: 1003mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1925IU | Vitamin C: 34mg | Calcium: 94mg | Iron: 3mg
