Tropical Rice Salad

(Makes 4 servings)

Ready to start eating your way across that phytonutrient rainbow? Here’s a great summer salad that’s crazy with antioxidants. What’s more, the rice and beans make it a complete source of protein.

• 3 cups brown rice, cooked
• 15 oz. black beans, low-sodium
• 1 medium orange, chopped
• 1 fresh mango, chopped
• 1 medium tomato, chopped
• 1/2 jalapeño pepper, finely chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup green onion, chopped
• 6 cups romaine lettuce, chopped
• 2 Tbsp. cider vinegar
• 2 Tbsp. orange juice
• 1 Tbsp. extra virgin olive oil

1. Combine rice, beans, orange, mango, tomato, jalapeño, bell pepper, green onion, and lettuce in a large serving bowl.
2. Add vinegar, orange juice, and salad dressing. Toss gently to blend.
3. Serve immediately.

Tips/modifications:
Canned or homemade beans can be used.
Preparation Time: 15 minutes