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Prep Time: 12 Minutes Cook Time: 9 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Turn instant brown rice into a colorful Tex-Mex salad by adding avocado, black beans, tomato, cilantro, and cumin. Ingredients:
1 cup uncooked instant brown rice |
1/3 cup fat-free balsamic vinaigrette |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup diced peeled avocado |
1 cup chopped plum tomato |
2 tablespoons sliced green onions |
2 tablespoons chopped fresh cilantro |
1 (15-ounce) can black beans, rinsed and drained |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine vinaigrette and next 3 ingredients in a medium bowl, stirring well with a whisk.
3. Combine rice, avocado, and next 4 ingredients in a large bowl. Add vinaigrette mixture, and toss gently.
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