Southwest Black Bean and Grain Salad

recipe
  • Yields
    4 (3/4 cup) servings
  • Prep Time
    10 MIN
  • Cook Time
    20 MIN

Ingredients

  • 1 cup water
  • 1/2 cup truRoots┬« Sprouted Rice & Quinoa Medley
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup fresh tomato salsa
  • 1/4 cup chopped cilantro
  • 1 tablespoon fresh lime juice or lime wedges
  • 1/2 cup crumbled queso fresco

Instructions

  1. BRING water to a boil in small saucepan. Stir in rice & quinoa medley. Cover with tight-fitting lid and cook over low heat 15 to 18 minutes, until water is absorbed and medley is tender.
  2. COMBINE medley, black beans and salsa in medium bowl. Stir until blended.
  3. STIR in cilantro and lime juice. Sprinkle with queso fresco. Serve with lime wedges, if desired.
  4. Microwave Cooking Directions
  5. MICROWAVE 1 1/4 cups water in medium microwave-safe bowl on HIGH 3 minutes or until just beginning to boil. Stir in 1/2 cup rice & quinoa medley. Cover tightly with plastic wrap and microwave on HIGH 6 minutes. Let stand 15 minutes to soften. Stir. Cover and microwave an additional 3 minutes or until tender. Drain, if necessary. Proceed as directed above.