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Rice and Black Bean Salad

2 c water
1 c uncooked rice
1 teaspoon olive oil
2 (15 oz) cans black beans, rinsed
1 c diced tomato
1/4 c chopped green onion
2 Tablespoons lemon juice
1 Tablespoon white vinegar (white balsamic lemon-flavored vinegar adds a nice taste)
2 Tablespoons olive oil
1 avocado, diced

Heat water to boiling, add rice, 1 teaspoon oil, salt to taste. Reduce heat to simmer and cook covered for 20 minutes. (If using instant rice, follow package instructions.)

Combine drained beans, tomato, onion, lemon juice, olive oil, and vinegar.

Toss with cooked rice.

Garnish with avocado.

Serve with lettuce leaves or spinach, if desired.

If you want, you can top it with Brianna’s Honey Mustard dressing.