This very tasty meatless salad is the perfect solution for a busy weekday lunch. Brown rice, black beans, kidney beans, avocado, bell peppers, and baby spinach are tossed together with a herbaceous Tex-Mex-inspired vinaigrette. The amazing vinaigrette is a combination of apple cider vinegar, olive oil, taco seasoning, oregano, garlic, green onion, and cilantro, all blended together in your food processor (let the machine do all the hard work).
Hacking this Recipe: Feel free to cook the rice a day or two ahead of time. Making sure to thoroughly cool and refrigerate the rice. The salad dressing is another ‘make ahead’ component to this salad, lasting about 3-4 days in the refrigerator.
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Vegetarian and Vegan Modifications: N/A
Gluten Free Modifications: N/A