I had some wild salmon with veggies, black beans and rice the other night. I seem to always only have leftover black beans and rice the next day. I needed something easy for dinner since it was getting late and I had just gotten back from a really intense workout. I needed healthy food, fast! I wanted a salad and needed to finish up my leftovers. Eureka! Eat them both. At the same time.
I just laid a bed of greens on my plate, heated the rice and beans until just warm, piled it on top, and finished off with more veggies. It was delicious! Here’s my recipe, but you can adapt it to what you have on hand. I wish I had avocados and grilled veggies; they would have been a great addition!
Time: 5 mins
Calories per serving: About 325
4 Cups Organic Greens, I used a spinach mix
1 Cup Cooked Brown Rice
1 Cup Cooked Black Beans
2 Tomatoes, diced
1/2 Cucumber, diced
1/4 Cup Onions, diced
1/4 Scant Cup Naturally Fresh Lite Ranch (a little less than 1/4 cup)
1/4 Cup Salsa (a tad more than 1/4 cup)
*Optional: 1/2 an avocado, diced. Or 1 cup mixed grilled veggies, like zucchini, peppers and corn.
- Heat rice and beans in microwave for just a minute or two until warm.
- Divide the ingredients in 1/2 to layer on both plates starting with lettuce, rice, beans, then veggies.
- Mix the ranch and salsa together in small bowl and drizzle evenly onto both salads.