I’m back with another salad. This has been my long loved salad for many years. I am revisiting this recipe to share with you after being pushed to the back of my recipe list for so long. Funny story, I actually loved this so much that I ate it for three weeks straight in my lunches in high school. I got so sick of it that I couldn’t even bare to smell it, taste it, anything. It’s been quite a while since then and upon reintroducing it to my taste buds, it’s climbed its way to my favorite once again. I probably won’t go back to eating it three weeks straight again but it’ll definitely make it on this week’s meal plan.
I typically made this with quinoa instead of rice but I found this particular blend in the grocery store and thought I would try it for a change. The rice blend contains brown rice with couscous, black lentils and a pinch of flax seed. If you can’t find this one you can either, make it yourself or just use quinoa. Quinoa is also a great option if you or someone you know is gluten free!
You’ll notice that I made the olive oil optional. For those on a Mediterranean diet, you’re well aware of the awesome benefits of olive oil. It’s responsible for having antioxidant and anti-inflammatory properties and even reduces the risk for heart disease, obesity, hypertension, and type 2 diabetes. On the other hand, if you’re someone who’s following a low calorie or low fat diet you can omit the olive oil. This lowers the calories from 290 to 171 calories and leaves you with only 1 gram of fat eliminating the saturated and unsaturated fat content. The great thing about salads is that they’re high customizable, you can add what you want and take away what you don’t. I hope you enjoy this clean salad as much as I do!
- 1 cup rice blend or quinoa
- 2 cups vegetable broth
- ½ cup cherry tomatoes
- 1 15 oz can of black beans rinsed and drained
- 1 lemon squeezed
- ½ teaspoon cumin
- Salt to taste
- ¼ cup cilantro
- ¼ cup olive oil (optional)
- Bring 2 cups of vegetable broth to a boil and add the couscous or quinoa blend, place a lid over the top and cook for about 15 minutes or so until the grains are cooked through. If you’re using another blend cook it according to the directions on the package.
- When the grains are done cooking drain if needed and set aside to cool.
- Slice your cherry tomatoes in half and chop your cilantro.
- Fold the olive oil (if using), lemon juice, cumin, salt, tomatoes, and black beans into the grains after it has cooled
- Garnish with cilantro and serve cool or warm