Ensalada de Arroz

Ensalada de Arroz is a vibrant and refreshing Mexican salad that combines the nuttiness of brown rice with colorful vegetables and a zesty lime dressing. This vegan dish is perfect for a light lunch or as a side at any gathering.

Ingredients

• Brown rice - 100 grams
• Water - 250 ml
• Black beans - 100 grams, cooked
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Green onion - 2 stalks, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium, diced

Steps

1. Rinse the brown rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed brown rice and 250 ml of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and let simmer for about 25 minutes, or until the rice is tender and the water is absorbed.
4. Remove the pot from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and let cool.
5. In a large bowl, combine the cooked brown rice, black beans, cherry tomatoes, cucumber, red bell pepper, green onion, and cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
7. Pour the dressing over the salad and toss gently to combine.
8. Add the diced avocado and gently mix to avoid mashing the avocado.
9. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants from vegetables, supporting overall health.

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