I call it lunch...

for lack of a better name.

Maybe Rice and Bean Salad?

Yeah, that's pretty boring.

And this is most definitely not boring.

I"ve been looking for some new lunches.  Something with a little protein, a little staying power and a whole lot of flavor. I don't really eat sandwiches anymore and the old greens salad routine gets a bit old.

I found this recipe over at 28 Cooks last weekend and thought it sounded yummy.  Actually, there isn't anything over there that doesn't look yummy.  I printed off a whole bunch of recipes last weekend and am working my way through them. 

I did make a few changes - substituting brown rice for the cous cous and dark red kidney beans for the black beans.  A also left out the jalapeno and added about 2/3 of a chopped red bell pepper (I could just about live on red bell peppers). 

The vinaigrette is almost the same - I just left out the adobo sauce.  I bought some last weekend, but couldn't figure out how to open it.  It pretty much rocked, so I don't know that I feel the need to add it next time (I'm actually thinking it would also make a great marinade for chicken or fish).  I will add just a bit more cilantro because I skimped just a bit and I'm of the opinion that there's no such thing as too much cilantro.

I love food like this - I had this lovely bowlful for lunch while the rice was still a little warm, and we had more of it cold tonight for dinner.  I'd hoped it would make several days of lunch for me, but Tom really liked it.  I didn't end up with as much leftovers as I'd hoped, but I've got at least one lunch.

I also find I'm eating less and less meat and that I really love beans.  Actually, this recipe opened up a whole bunch of other ideas for bean and grain combinations, or bean and veggie salads.   

So here's my version of the recipe:

Southwest Beans and Rice Salad with Red Pepper Lime Vinaigrette
2 c. low sodium chicken or vegetable broth
1/2 tsp salt
1 c uncooked brown rice
1 T. Mrs. Dash
1 (15 oz) can kidney beans, drained and rinsed
1/2 c red bell pepper, diced
1/2 c red onion
2 plum tomatoes, seeded and diced
1/4 c fresh cilantro, minced

Chipolte Lime Vinaigrette
4 1/2 tbsp olive oil
4 1/2 tbsp lime juice
1/2 tsp crushed red pepper flakes
1 tsp toasted cumin seed, crushed
3/4 tsp dried basil
3/4 tsp sugar

Cook rice according to directions (I prefer brown rice cooked in some sort of broth, with a little Mrs. Dash thrown in).
Fluff with a fork, and transfer to a large mixing bowl. Cool.
Add beans, red pepper, red onion, and tomato.
In food processor or blender, combine all vinaigrette ingredients. Process until well combined.
Add to mixing bowl, and stir well.
Stir in fresh cilantro.
Serve and enjoy!

***
And I feel I should add that the boy carried his flip flops to school today, waiting until he got off the school bus to change into them.  Still with socks. 

We may have to do a little more adjusting to that rule.

Comments

[Felecia]

This looks delicious.

When I was a vegetarian, I ate all kinds of things like this...they really are so delicious...

How about calling it Roberto? That seems like a good name...:-)