My Magical Weight Loss One-Bowl Vegan Rice & Bean Salad (Oil-Free)
This dish is lovingly nick-named, "Magical Weight Loss Rice & Bean Salad" by my clients and people in my classes and weight loss groups, because it's that delicious...and powerful!
When you're going vegan for health you want everything to be easy. Easy to cook. Easy to get on the table. No long-winded recipes and definitely no weird ingredients you might not have handy. Easy Rice & Beans is that kind of recipe because you can use any type of rice and any type of beans you're used to using and mix up this basic recipe for salads, wraps and more...
Whip this up, quick!
Vegan Cooking Level: Beginner
3 cups cooked rice (any type you love)
1 can black beans, drained and rinsed
1 can red (kidney) or pink (pinto) beans, drained and rinsed
1 can corn (or 1 cup frozen), drained and rinsed
1/2 red onion, diced
1/2 red or green pepper, diced
1/2 cup salsa (or more to taste)
1/2 cup apple cider vinegar*
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
optional 1/4 cup chopped cilantro (or to taste)
optional 1/8 tsp. of any hot sauce (or to taste)
optional juice of 1 fresh-squeezed lime (or to taste)
*Can substitute red wine vinegar.
How to whip it up:
Dump everything in a large salad serving bowl and stir to combine thoroughly. That's it!
How to serve it:
No matter how you serve it, consider adding avocado chunks of half an avocado, 2 slices of diced tomatoes, and 1 tbsp. of extra chopped cilantro for each serving.
For lunch: Serve warm or cold in a bowl with any toppings above.
For snack: Scoop it up with chips as is or top prepared guacamole with with 1/2 cup of this salad.
For dinner: Lay some down burrito-style in a soft wrap (pictured) or in a crispy taco shell along with some grilled or sauteed sliced onions and peppers.
Anytime: Top a green leaf salad (pictured) and add extra dressing to make a salad meal-worthy.
Make extra dressing for a salad: 1/2 cup apple cider vinegar + 1/2 cup (or more) of salsa or picante sauce + 1/8 tsp. of sriracha or hot sauce + salt & pepper to taste. Shake it up in a jar (pictured) or whisk in a bowl.
Serve it different ways on different days and for different meals and snacks as it lasts 5 days (if it's not eaten up quicker) in the fridge.
Enjoy all week in bowls, wraps, lettuce boats and with corn tortillas but SAVE 2 heaping cups for our burger recipe...
NOW, MAKE BURGERS:
Preheat oven to 425 degrees F.
To a small processor add:
1 cup oats and coarsely grind
2 heaping cups of the bean salad mix, above
Process into a chunky mix. Line a large cookie sheet with
parchment paper or a silpat liner. Form into 5-6 bun-sized burgers
and bake at 425 degrees F for 20 min on one side. Flip and bake
for 10 more min until nicely browned on both sides and firm in the
center. Serve with ALL the burger and bun fixins you LOVE and
What do you want to learn more about:
Whole Food Plant-Based Oil-Free Recipes?
Vegan Cooking & Adventure Trips & Retreats?
Working with me for serious weight loss & measurable health gains?
My Plant-Power Preppers Batch-Cooking Membership Group
The Free Plant-Empowered Woman Facebook Group?
With Love, Broccoli & Plant-Based Weight Loss Magic✨
-Vegan Coach Naomi :)