Ensalada de Arroz y Judías Negras con Adobo de Pimentón Ahumado

Ingredientes

• 1 tablespoon olive oil
• 1 medium sized zucchini, small diced
• 1 medium sized yellow summer squash, small diced
• 2-3 cloves garlic, minced
• 1 1/2 cups cooked white rice
• 2 (15 oz) cans black beans, drained and rinsed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cup diced red onion
• 1/3 cup diced cilantro
• 1/2 cup crumbled feta cheese, or more if desired
• 1/3 cup toasted pepitas
• 1/3 cup extra virgin olive oil
• 2-3 tablespoons fresh lemon juice, depending on how tart you want it
• 2 teaspoons pure maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt, or more to taste if needed

Preparación

1. 1

   Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once oil is hot, add in the diced zucchini and summer squash, along with a big pinch of salt and 1/4 teaspoon black pepper. Mix together and cook until veggies are softened and starting to caramelize on the outside, 5-7 minutes. Add in the minced garlic and cook for another minute. Allow to cool for a few minutes before adding into the salad.

2. 2

   Make the dressing while the veggies are cooking. Add all dressing ingredients to a glass jar, or bowl, and whisk until completely combined. Give the dressing a taste and adjust any seasonings needed.

3. 3

   To a large mixing bowl, add in the black beans, cooked rice, diced bell peppers and onion, as well as the cooked vegetables and chopped cilantro. Pour desired amount of dressing over the salad and mix until completely combined. Finally, add in the crumbled feta cheese and toasted pepitas and mix again. Season with extra salt and black pepper, if needed. Enjoy this bean and rice salad by itself or with a side of tortilla chips.