INGREDIENTS
  • 1 avocado
  • 1 cup black beans, rinsed and drained
  • 2 tbsp fresh coriander, chopped
  • 1 tomato, cubed
  • 1 cup romaine or iceberg lettuce, shredded
  • 1 orange pepper, chopped into small cubes

FOR THE RICE

  • 1 cup brown rice, rinsed
  • 2 cups water
  • 1 tsp chili seasoning
  • ¼ tsp turmeric
  • 1 tsp tomato paste

FOR THE DRESSING

  • ¼ cup orange juice
  • Juice of 1 lime
  • 1 tsp maple syrup
  • ¼ cup mayonnaise
  • ½ tsp cumin

DIRECTIONS
  1. In a small pot, combine all the ingredients ‘For the rice’. Cover, bring to a boil, then reduce to low heat and simmer for 15 minutes or until all the water is absorbed. Remove from heat and allow to cool. Set aside in the refrigerator while preparing the rest of the salad.
  2. In a bowl, use a whisk to blend all the ‘For the dressing’ ingredients and set aside.
  3. In another bowl, mash the avocado and add 1 tbsp of the dressing. Set aside.
  4. In a third bowl, combine the black beans, coriander and 2 tbsp of the dressing. Set aside.
  5. Assemble the salad by placing a bed of rice in a bowl and arranging the other ingredients on top, then sprinkling with a generous amount of dressing.