Rice Salad
This is another quick recipe that won't heat up your kitchen too much this summer. The combination of the lime, mango and jalapeño will make your taste buds sing!
Rice
1 ¼ cup water
1 cup long grain rice
½ teaspoon salt
Dressing
¼ cup rice wine vinegar
Finely grated zest and juice of 1 medium lime (2 tablespoons)
2 tablespoons olive oil
2 teaspoons agave nectar
½ teaspoon salt
⅛ teaspoon ground pepper
Salad
1, 15 ounce can black beans, rinsed and drained
1 cup diced mango
1 cup diced red bell pepper (about 1 pepper)
1 cup diced cucumber (about 1 cucumber)
1 tablespoon diced jalapeno
Pour cup water, rice and ½ teaspoon salt in a saucepan.
Swirl pan, don’t stir and bring to a boil.
Cover, reduce the heat and simmer for 18 minutes.
While the rice is cooking, make the dressing.
Whisk the rice wine vinegar, lime juice and zest, the olive oil, agave nectar, salt and pepper in a large bowl.
When the rice is done, remove it from heat, keep it covered and let sit it for 5 minutes.
Pour the rice, black beans, mango, cucumber, jalapeno in the bowl and stir well.
Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.
