Sleepwalk Southwest Bean & Rice Salad. Oil-free.

Oil-free Southwest Rice & Bean Salad by An Unrefined Vegan

My kitchen mojo has been a little spotty lately so my weekly menus have been stacked with meals I can prepare without needing much time or brain power.  Right now I need to be able to sleepwalk through dinner prep.

But even a detailed shopping list isn’t a guarantee that dinner will turn out as planned.  About an hour before this salad was due to hit the table, I realized that I’d somehow made it home from the grocery store without buying all of the necessary ingredients – despite the fact that they had been written (somewhat illegibly, it’s true) right there on the list.  So, using the base ingredients that I had on hand, I completely switched around the flavors of the original recipe  and traveled from Southeast Asia to South of the Border.

Oil-free Southwest Rice & Bean Salad by An Unrefined Vegan

Oil-free Southwest Rice & Bean Salad by An Unrefined Vegan

Oil-free Southwest Bean & Rice Salad
Serves 4
For those days or nights when your cooking mojo is off.
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Total Time
20 min
Total Time
20 min
279 calories
51 g
0 g
2 g
13 g
0 g
347 g
413 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
347g
Servings
4
Amount Per Serving
Calories 279
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 413mg
17%
Total Carbohydrates 51g
17%
Dietary Fiber 12g
47%
Sugars 7g
Protein 13g
Vitamin A
130%
Vitamin C
88%
Calcium
12%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 2 14-ounce cans red or pinto beans, rinsed and drained
  2. 1 medium bell pepper, seeded and chopped
  3. 1/2 cup red onion, chopped
  4. 2 carrots, peeled and chopped
  5. 1 cup cherry tomatoes, halved
  6. 1 cup cooked and cooled brown rice
  7. 1/4 cup cilantro, chopped
Dressing
  1. 1/4 cup fresh orange juice
  2. 1/4 cup red wine or apple cider vinegar
  3. 1 tsp. Dijon mustard
  4. 1 Tbsp. Bragg Liquid Aminos
  5. 1 Tbsp. nutritional yeast
  6. 1/4 tsp. chipotle in adobo sauce
  7. dash Chipotle Tabasco
  8. salt & pepper to taste
Instructions
  1. Combine the dressing ingredients in a big bowl and whisk to combine. Add all of the remaining ingredients and stir gently to combine. Let sit for a while so that the flavors can get acquainted.
  2. I like to serve this over a bed of crunchy chopped romaine lettuce.
Notes
  1. Suggested toppings: avocado/guacamole, chopped black olives, Chipotle Tabasco, strips of baked corn tortillas
  2. To lessen the "bite" of the red onion, soak in cool water for about 10 minutes, drain and add to the salad.
beta
calories
279
fat
2g
protein
13g
carbs
51g
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an unrefined vegan http://anunrefinedvegan.com/

Oil-free Southwest Rice & Bean Salad by An Unrefined Vegan

42 thoughts on “Sleepwalk Southwest Bean & Rice Salad. Oil-free.

  1. thewholebeet

    You just reminded my that I have fresh black eyed peas ready to go – and I have all these ingredients….I am headed to the kitchen now! Yummy .. thanks

    Reply
      1. thewholebeet

        I get them from a local farmer…actually now that I look they are called southern peas…are those the same as black-eyed peas? they look the same – maybe same family?

  2. Somer

    Don’t worry, I leave the grocery store without ingredients I need that were on my list ALL the time. Super frustrating. Sometimes I even check the receipt to make sure I didn’t pay for items that didn’t make it home. Argh! Looks like you made something beautiful anyway! That oil free dressing looks super tasty too! I love that in our posts today we both have the same tomatoes in our salads 😉
    p.s. your “sleepwalk” food is way better than most people’s “wide awake” food!

    Reply
  3. iatelunch

    I do the same thing. I was making curry the other day, and it’s supposed to have chickpeas in it. And then I opened a can of kidney beans and dumped it in the curry on accident. Yup. Still tasted good!
    The salad looks great!

    Reply
  4. keepinitkind

    Does anything beat the classic combo of beans and rice? If it makes you feel better, I think the southwest flavors that you have here are much more appetizing (to me, at least) than the Asian one you had planned. 😉

    I love that little dish too! It’s so cute!

    Reply
  5. tearoomdelights

    I like the idea of the flavors ‘getting acquainted’. I don’t know why, but we call them black-eyed beans, rather than peas. Either way, I really like them and your salad looks very filling and satisfying. I love those little cherry tomatoes too.

    Reply
  6. Gabby @ the veggie nook

    Even though it wasn’t what you planned, it still looks fabulous!

    I’m so with you on that- my inspiration has been very hit or miss lately and if something takes more than 20 minutes to make, I’m definitely going to skip it and throw together a salad lol. I love this recipe because it looks so quick, yet delicious!

    Reply
  7. thecrueltyfreereview

    What ingredients did the origianl recipe call for? Because if this your ‘accident’ recipe, I can only imagine how good the real recipe would have been! Does it hold well in the fridge? I like being able to make a big batch of something so I have an easy lunch to take to work.

    Reply
  8. Susmitha - Veganosaurus

    Looks beautiful!! Black eyed peas are one of my favorite beans. We make a Sambar (South Indian stew) with it which we serve over hot rice. But your salad sounds extremely appealing for the high temperatures we’re experiencing right now.

    Reply
  9. Shira

    Looks super yummy Ann, I never cook with black eyed peas (I know right?) Weird! I love good clean bean salads like this! 😉

    Reply
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