Rainbow Rice Salad | GCBC14 Ep28

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats, while canola oil is cost-effective.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more affordable.

Prepare the pre-prepared rice by microwaving it for 2 minutes.

Let the rice cool after microwaving.

In a large bowl, add rinsed black beans.

Add diced capsicum (bell pepper) to the bowl.

Add diced onion to the bowl (optional for those with IBS).

Add frozen corn to the bowl.

Chop cherry tomatoes in half and add them to the bowl.

Chop coriander and add it to the bowl.

In a small bowl, combine lime juice, a small drizzle of honey, and olive oil to make the dressing.

Whisk the dressing together until combined.

Add the cooled rice to the bowl with the vegetables.

Pour the dressing over the rice and vegetable mixture.

Stir everything together until well combined.

Transfer the salad to a big salad bowl for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary