Vegan Black Bean And Rice Bowl Recipe

Name: Vegan Black Bean and Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 850G Riseria Campanini 3 Cereals Rice, 850G; Black Beans 1 Kg Feijao Preto, Black Beans 1Kg; 50G Picard Chopped Flat Parsley; - Sunita Lemon Juice Organic; 1 Piece Red Bell Pepper, 1pcs | Gopuff; 250 ml Artisan Olive Oil Company Oro Balsamic Vinegar Of Modena Igp 250Ml; 60G Little Leaves Lambs Lettuce

Mexican cuisine · 480 calories

About this recipe

A hearty and nutritious vegan dinner featuring black beans, rice, and fresh vegetables, tossed in a tangy dressing for a satisfying meal.

Ingredients

850G Riseria Campanini 3 Cereals Rice, 850G
Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
50G Picard Chopped Flat Parsley
- Sunita Lemon Juice Organic
1 Piece Red Bell Pepper, 1pcs | Gopuff
250 ml Artisan Olive Oil Company Oro Balsamic Vinegar Of Modena Igp 250Ml
60G Little Leaves Lambs Lettuce

Instructions

1. Cook 2 cups of rice according to package instructions and let it cool to room temperature.
2. In a large bowl, combine the cooled rice, 1 cup of black beans, 1 diced red bell pepper, and 2 tablespoons of chopped fresh parsley.
3. In a small bowl, whisk together 1/4 cup of balsamic vinegar and 1 tablespoon of lemon juice.
4. Pour the dressing mixture over the rice and bean mixture and toss gently to combine.
5. Serve the salad on a bed of fresh lettuce leaves and enjoy.