Hot Black and Brown Salad

Hot Black and Brown Salad
Claudette Pelletier-Hannah
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Hot Black and Brown Salad

weight loss coach vegetarian recipe

Cooked Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 cups cooked brown rice
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 cup chopped, bell peppers

Salad Toppings

  • 3/4 cup part-skim mozzarella cheese, grated
  • lots of lettuce, sliced in thin strips
  • 1 large avocado, chopped
  • 1 large tomato, chopped
  • handful cilantro, chopped
  • 1/4 cup plain yogurt
  • 1/4 cup prepared salsa


Cook brown rice. This will take at least 45 minutes. Follow package instructions.

While rice is cooking, prepare toppings.

Ten minutes before the rice is ready, heat the oil in a large skillet over medium heat. Add onion, bell peppers, garlic, chili powder, cumin and cayenne. Saute onion mixture 3 to 5 minutes until onions are tender, stirring frequently, ensuring spices don’t burn. Add beans. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat and combine with two cups of hot, cooked rice.

Serve hot beans and rice mixture with toppings on the side so everyone can choose and layer to suit their tastes.

Makes four, one-cup servings.