Brown Rice and Black Bean Salad

This is one of our summer staples. It goes together quickly and easily; it’s good for you and yummy. It’s also very versatile. The first night it’s a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it’s a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Step: 1

Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.

Step: 2

Stir the

Step: 3

, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Per Serving: 87 calories; protein 2.6g; carbohydrates 16g; fat 1.7g; sodium 324.2mg.