Ingredients
- 2 cans of black beans drained and rinsed
- 1.5 cups of brown rice
- 1 cup of sweet corn cooked
- 1 tomato chopped
- 1 avocado chopped
- 1 tbs of chili powder
- 1 tsp of cumin
- 1 tsp of garlic powder
- the juice of 1 lime
- 1 tsp olive oil
- 1 cup of cilantro chopped
For the Chimichurri Sauce
- 1 cup of olive oil
- Juice of 1 lime
- 2 garlic cloves
- 1 cup of fresh cilantro
- 1/2 a red onion
- pinch of crushed red pepper flakes
- salt and pepper to taste
Instructions
- Cook the rice according to package instructions. Combine the cooked and cooled rice with drained beans, corn, tomato, avocado, and spices. Toss together with olive oil and the juice of 1 lime. Set aside.
- Once salad is assembled, add all the ingredients for the chimichurri sauce into a food processor. Pulse until the the onion and garlic are chopped and the ingredients are combined.
- Pour sauce on top of salad and serve immediately or store the sauce in a sealed container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!