Black Bean and Rice Salad

What?? Black Bean and Rice Salad? How does that fit on a recipe blog that is primarily Whole30? Well, do I have a story for you . . .

It’s been about ten years now that I have been on this journey of eating healthier. It started with a 30 day Whole 30 cleanse, and realizing how much better I felt eating real food. Over the years having this as my basic eating plan has improved my health and overall energy.

One of the things about Whole30 is that if you are identifying allergens or issues that bother you, after a 30 day cleanse you can add food items back in, one at a time, to see how your body reacts to them. On occasion I have had legumes, grains, dairy, and a handful of other foods, to see how they impacted me, overall it wasn’t a large negative impact but I just felt better not eating them all the time.

Fast forward to a few months ago when I had symptoms of drowsiness, stomach cramps, backache, and nausea, and ended up in the ER with a diagnosis of diverticulitis. Bottom line, I need more fiber 😳.

It is recommended to eat 25 grams of fiber per day which am finding is difficult to get through meals, it takes a large amount of certain foods, but now I am trying! It took a little research on which healthier grains and legumes to utilize, plus learning about sprouted grains, and now I have diversified my menu some and also added in a couple of supplements.

So, with all that said, you are going to see a few more grains and legumes in the near future, and a new Pinterest Board called “Hi-Fiber Meals”! I still consider myself “primarily paleo” and will always enjoy the benefits of eating real food. It is good to pause and remember that all of our bodies are different and require different needs, so you have to follow the plan that works for you!

INGREDIENTS -

3 cups cooked brown rice, room temperature
1 1/2 cups (or 15 ounces) cooked black beans, rinsed and drained
1 cup corn, fresh or frozen
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 cup red onion, finely chopped
2 Tbsp jalapeño, finely chopped seeded and chopped
3/4 cup freshly chopped cilantro
1 large avocado pitted, for garnish
lime wedges, optional garnish

FOR THE DRESSING -

1/2 cup olive oil
1/4 cup fresh lime juice
2 tsps honey
1 clove garlic, minced
3/4 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper

INSTRUCTIONS -

PREPARE THE DRESSING:
Place the olive oil, lime juice, garlic, honey, smoked paprika, chili powder, cumin, salt and pepper in a small jar. Secure the lid and shake vigorously until emulsified. This makes a larger amount of dressing than you will need but it is excellent for your next green salad, quinoa salad, or your favorite salad.

ASSEMBLE THE SALAD:

Place the room temperature brown rice, black beans, corn, bell peppers, red onion, jalapeño and cilantro in a large bowl. Toss with enough dressing to coat (you may not need it all). Top the salad with the avocado just before serving. Enjoy!