Southwest Brown Rice Salad

Southwest Brown Rice Salad is packed with black beans and veggies for a hearty vegetarian dish! It's tossed in a chili lime dressing and it's great for meal prep!

📝 Ingredients

• 3 cups cooked brown rice (room temperature; see notes)
• 15 ounces black beans (rinsed and drained)
• 1 cup corn (fresh or frozen)
• 1 small red bell pepper (seeded and chopped)
• 1 small green bell pepper (seeded and chopped)
• 1/2 red onion (chopped fine)
• 1 jalapeño (seeded and chopped; sub with your favorite chili pepper)
• 1/2 cup freshly chopped cilantro
• 1 large avocado (pitted and sliced or diced; for serving)
• lime wedges, for serving (optional)
• 1/2 cup olive oil
• 1/4 cup fresh lime juice (about 2 large limes)
• 2 teaspoons honey
• 1 clove garlic (minced)
• 3/4 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (plus more to taste)
• 1/8 teaspoon black pepper (plus more to taste)

👨‍🍳 Instructions

1. 1--- Prepare the dressing: ---
2. 2Prepare the dressing. Place the olive oil, lime juice, garlic, honey, smoked paprika, chili powder, cumin, salt and pepper in a small jar. Secure the lid and shake vigorously until emulsified. Taste and adjust the seasoning as necessary.
3. 3--- Assemble the salad: ---
4. 4assemble the salad: Place the room temperature brown rice, black beans, corn, bell peppers, red onion, jalapeño and cilantro in a large bowl. Toss with enough dressing to coat (you may not need it all). Top the salad with the avocado just before serving. Enjoy!