I had small amounts of lots of things that needed using up before I went grocery shopping today, so I set them on the counter, put my thinking cap on, and this dish is what I came up with. Both my son and I were quite happy with this, we devoured it for lunch. The dressing on the bean salad is my new favorite. The combination of lime, balsamic, miso and jalapeno on top of the coconut lime rice was very refreshing.
I am a wimp when it comes to heat. I just like a hint of it, so I only used 1/8 of a large jalapeno, feel free to increase the heat as you like it. I pureed the pepper in the dressing, and it worked really well.
I used brown jasmine rice that I bought at Trader Joe's, any brown rice would do.
This made enough for 2 good size servings, with a little of the bean salad left over.
Coconut Lime Rice
1 c. brown jasmine rice
1 c. coconut milk
3/4 c. water
zest and juice of 1 lime
pinch sea salt
Place all in rice cooker, or cook on stove top 35-40 min.
While rice cooks, make bean salad.
Black Bean Salad
1 1/2 c. cooked black beans
2 stalks celery, diced
3 T. red onion, finely diced
1/2 of a red pepper, diced
1/2 of a cucumber, diced
Combine in medium bowl, toss with dressing.
Balsamic Lime Miso Dressing
juice of 2 limes
2 T. balsamic vinegar
1/8 of a large jalapeno pepper
1/2 tsp. miso
sprinkle of thai curry seasoning
dash black pepper
Combine ingredients in blender, process till smooth. Toss with beans and veggies, serve over rice.