Siesta Special

Siesta Special
Siesta Special
Chilled Rice Salad with Avocado, Tomatoes and Black Beans. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table This dish is a favorite among teenage girls because it makes them feel healthy. When purchasing sun-dried tomatoes, choose those packed in olive oil, as you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 5 servings
Salad Bean Tomato Picnic Vegetarian Back to School Dinner Lunch Avocado Legume Summer Healthy Vegan Potluck Sugar Conscious
  • 1/4 tsp kosher salt
  • 1 cup/195 g raw white rice
  • 2 cups/470 ml water
  • 1 (15 1/2 oz/434 g) can black beans, rinsed and drained
  • 1/4 cups/28 g chopped sun-dried tomatoes in olive oil (oil reserved for later use)
  • 1/2 cup/75 g diced red pepper
  • 1 cup/145 g diced avocado (about 1 avocado)
  • 1/2 cup/8 g cilantro leaves, washed, dried and coarsely chopped
  • 2 tsp/5 g chia seeds
  • 2 tbsp/30 ml lemon juice
  • 2 tbsp/30 ml reserved sun-dried tomato oil (or extra-virgin olive oil)

My Go-To Summer Salad: A Recipe for Healthy Living

As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Siesta Special rice salad has become a staple in our home, especially during the hot summer months. It’s refreshing, flavorful, and packed with nutrients – the perfect antidote to a long day at the office or chasing after kids. The best part? It’s incredibly easy to make!

The beauty of this recipe lies in its versatility. I often adjust it based on what’s in my fridge. Feeling adventurous? Throw in some chopped cucumbers or bell peppers. Want a heartier salad? Add some grilled chicken or chickpeas. The possibilities are endless! This salad isn’t just a meal; it’s a blank canvas for your culinary creativity. I love that I can make a large batch on the weekend and have healthy lunches ready for the entire week. It's the kind of meal prep that actually feels good and doesn't leave me staring into my fridge wondering what to eat. The vibrant colors alone make it a feast for the eyes, perfect for potlucks or summer gatherings.

Beyond its practicality, this salad holds a special place in my heart. It’s the kind of dish that brings people together. I've served it at countless family barbecues, picnics, and even casual weeknight dinners. The simple act of sharing this bowl of colorful goodness fosters connection and reminds me of the importance of slowing down and savoring moments with loved ones. It's the kind of food that sparks conversation and creates memories, not just fills stomachs. The refreshing coolness of the avocado and the bright pop of the sun-dried tomatoes make this salad a true taste of summer, a moment of respite in the midst of a busy life.

Why I Love This Salad:

  • Quick and Easy: Perfect for busy weeknights or weekend meal prep.
  • Healthy and Nutritious: Packed with fiber, protein, and healthy fats.
  • Versatile and Customizable: Adjust ingredients to fit your preferences and what you have on hand.
  • Delicious and Refreshing: The perfect summer meal or side dish.
  • Visually Appealing: The bright colors make it a beautiful addition to any table.

This Siesta Special rice salad isn't just a recipe; it’s a testament to the power of simple ingredients, a little creativity, and a whole lot of love. It’s a reminder that healthy eating doesn’t have to be complicated or time-consuming. It’s a celebration of fresh, seasonal produce and the joy of sharing a delicious meal with the people you love. So, go ahead, give it a try. I guarantee you’ll be making this salad again and again.

Tips and Variations:

  • Brown Rice Option: Substitute brown rice for white rice for added fiber and nutrients.
  • Add-Ins: Feel free to add other vegetables such as cucumbers, carrots, or zucchini.
    • Protein Boost: Add grilled chicken, chickpeas, or black beans for extra protein.
  • Spice it Up: Add a pinch of red pepper flakes for a little heat.
  • Make it Ahead: This salad tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

This salad is more than just a recipe; it's a lifestyle choice. It's a commitment to healthy eating that doesn't sacrifice taste or convenience. It's a simple pleasure, a moment of self-care, and a delicious way to nourish your body and soul. Try it, and let me know what you think!

Step-by-step

    • In a medium pot, place rice and water, warming over high heat until water boils.
    • Cover, reduce heat to low, and cook rice for 20 minutes.
    • Remove from heat, and let rice sit 10 minutes.
    • Meanwhile, in a large bowl, add black beans, sun-dried tomatoes, red pepper, avocado and cilantro.
    • When ready, add rice to a colander and rinse with cold water to remove starchiness from rice.
    • Add rinsed rice to the bowl, and mix with ingredients.
    • In a small bowl, combine salt, chia seeds, lemon juice and sun-dried tomato oil.
    • Pour dressing over salad, stirring to combine.
    • Taste, and season with more lemon juice or sun-dried tomato oil, if needed.
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