Ingredients

The following ingredients have 4 Servings
  • 1 avocado, diced
  • 1 tomato, seeded and diced
  • 1 jalapeno, finely diced
  • 1 red onion, finely diced (reserve 1/4 cup for the rice)
  • 1 cup fresh, canned for thawed frozen corn
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • pinch of salt and pepper
  • 1 1/2 cups fresh parsley
  • 1 1/4 cup fresh cilantro
  • 2 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1/8 tsp sea salt
  • 2 tbsp water
  • 1 1/3 cup water
  • 1 1/3 cup quick cooking brown rice
  • 1 tomato, diced
  • 1/4 cup red onion (left over from the salsa)
  • 4 cloves garlic, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp sea salt
  • 1 19 oz. can black beans, drained and rinsed or approx. 1/2 cup black beans per serving

Instruction

  • Add all the rice ingredients to a saucepan and cook the rice according to package instructions.
  • While that’s cooking, chop the ingredients for the Avocado Corn Salsa and add to a bowl. Add a pinch of paprika, chili powder, cumin, salt and pepper and mix it all together.
  • Add the Chimmichurri Sauce ingredients to a blender or use an immersion blender and pulse a few times to mix to combine. It should be smooth but not totally pulverized, try to leave a bit of texture to it.
  • Once the rice is cooked, divide it between 4 bowls. Divide the Avocado Corn Salsa between each serving, adding a scoop of black beans and the Chimmichurri Sauce.