With a few tweaks, this is 5-stars. I used Texmati rice, increased to 1-cup, with 2 cups water; increased black beans to 1-cup. Made dressing using 1/4 cup oil; 1/4 cup white wine vinegar; jalapeno as called for plus 1/2 tsp cumin and salt to taste. As another reviewer suggested, I made the dressing and poured it over the black beans while I prepared the rice. Flavor was great and this amount of dressing was perfect. I did not use cheese or avocado. Served last night with Chile Verde and flour tortillas and it was great. Today for lunch, I flaked a leftover salmon filet into the salad while it returned to room temp. Excellent!
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With a few tweaks, this is 5-stars. I used Texmati rice, increased to 1-cup, with 2 cups...