This is a dish that appears to be pretty good for you and it is a good thing it is. Once you dig into it you will pound down the entire container. At least I did. This recipe comes compliments of the grocery store nutritionist who stops by the TV station from time to time with food for the noon show. I seriously ate the entire container before I knew it.
I haven’t made it yet. I imagine it will taste better after it has a little time to sit. This could also be a great potluck item if you can keep it cool. I don’t think the avocados will hold up in the heat.
•¼ cup olive oil
•2 tbsp rice wine vinegar
•¼ tsp salt
•¼ tsp oregano
•¼ tsp cumin
•1 avocado, pitted, peeled and cut into bite-size pieces
•1 cup cooked brown or white rice, cooled
•½ cup canned black beans, rinsed, drained
•1 large Roma tomato, seeded and diced
•1 green onion, sliced
•Salt and pepper, to taste
1.Whisk oil, vinegar, salt, oregano and cumin in a large bowl.
2.Add avocado; toss gently to coat.
3.Add rice, black beans, tomato and green onion; toss gently to mix.
4.Season to taste with salt and pepper.