Name: Siesta Special
Total time: 40 minutes
Yield: 5 servings
Ingredients: 1 cup/195 g raw white rice; 2 cups/470 ml water; 1 (15 1/2 oz/434 g) can black beans, rinsed and drained; 1/4 cups/28 g chopped sun-dried tomatoes in olive oil (oil reserved for later use); 1/2 cup/75 g diced red pepper; 1 cup/145 g diced avocado (about 1 avocado); 1/2 cup/8 g cilantro leaves, washed, dried and coarsely chopped; 1/4 tsp kosher salt; 2 tsp/5 g chia seeds; 2 tbsp/30 ml lemon juice; 2 tbsp/30 ml reserved sun-dried tomato oil (or extra-virgin olive oil)

Chilled Rice Salad with Avocado, Tomatoes and Black Beans

Who says white rice isn't healthy? Just look at the nutrient profile of this dish, and you'll surely change your mind. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table! In particular, this dish is a favorite among the teenage girls in my household because, I am told, "It makes us feel healthy!" Who can argue with that? When you purchase the sun-dried tomatoes, choose those packed in olive oil, because you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.

Tina's Tip:

If you wish, brown rice can be used in place of the white rice. Any leftover vegetables you have in the refrigerator can also be used in this salad. Try scallions, carrots and cucumbers.

Recipe notes

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