Cowgirl Salad

Round up your appetite — this Cowgirl Salad is riding in with big flavours and no fuss. With hearty brown rice, black beans, crunchy veg, and a creamy avocado dressing, it’s a rootin’-tootin’ bowl of goodness that keeps you riding strong (no horse required).

Ingredients

• 1 1/2 cups brown rice

• 1 red capsicum, diced

• 1 green capsicum

• 1 small red onion, chopped

• 1 x 400g corn kernels, drained

• 1 x 400g black bean, drained & rinsed

• 2 tomatoes

• 1 cup coriander, roughly chopped

• 1 avocado, very ripe

• 3/4 cup water

• 1/4 olive oil

• 3 tbsp lemon (or vinegar)

• 1/2 garlic clove

• Salt and pepper, to taste

OPTIONAL ADDITIONS

• Grilled firm tofu or chicken, jammy eggs, corn chips, salsa, sour cream

Method

1. Follow the directions on rice packet to cook. Once cooked allow to cool.

2. Put all chopped and diced salad ingredients into a large bowl, along with the cooled rice.

3. To make the dressing, blend the avocado, water, olive oil, lemon juice, garlic, salt, and several grinds of fresh pepper until creamy.

4. Plate the salad into bowls and drizzle over the avocado dressing. If you’re using, sprinkle over some corn chips too!

NOTES

If you prep this meal in advance it may end up being cheaper per serve, it will last up to 72 hrs refrigerated

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