2 15oz cans pinto beans, rinsed and drained
3 Tbs lime juice
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
1/4 cup cilantro, chopped
1/2 cup salsa
1) Cook rice according to package directions.
2) Meanwhile, toss all the other ingredients into a large bowl. Add the rice, once it has finished cooking.
3) Toss to combine and serve immediately.
Review: This recipe originally called for sushi rice, but I wanted to make it healthier. This was a great balance of flavors. The cilantro and salsa provided a significant amount of flavor, but wasn't overwhelming due to the pinto bean and bell pepper flavors. This will be great served cold for lunch tomorrow!
Adapted from:
http://www.vegetariantimes.com/recipe/southwest-rice-and-bean-salad/
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