Burrito Bowl (Mexican Salad)*


This recipe is used with permission from www.straightupfood.com. You can view the same recipe on that site here (where a recipe for guacamole is also included).

Cathy:  This recipe was inspired by many trips to Whole Foods Market for a burrito bowl when I was too tired to cook. Burrito bowls came onto the scene as more people cut out refined carbs, including tortillas. This is one of my favorite easy meals.
This recipe is very open to interpretation, so have fun with it and make it with all the ingredients and amounts that sound best to you. If you are watching your calories you may leave off the olives and avocado, since they're high in fat.


1 cup dry, short-grain brown rice
2 cups water
6 Romaine lettuce leaves, thinly sliced
1 cup very thinly sliced cabbage
1 can black or pinto beans (or about 1-1/2 cups home-cooked beans)
1 cup chopped tomatoes
1/2 of a sweet yellow or red onion, chopped (or two scallions)
1/2 cup black olives, sliced in half (about 20 olives)
1/2 cup cilantro, parsley or basil leaves, chopped
1 cup corn kernels (or kernels from one cob), cooked or raw
1 avocado, diced
2-3 tablespoons fresh lime juice
salsa (optional, see recipe below)


1. In a pot, bring rice and water to a boil, reduce heat to simmer, cover and cook for 50 minutes. Remove from heat and let stand for 10 minutes with the lid on. Remove lid and set aside.
2. Using two or more large soup or salad bowls, layer all of the ingredients equally into each bowl and squeeze lime juice over the top. Or in one large salad bowl, toss all ingredients together, including lime juice, then serve into your individual bowls.  May top with salsa if desired (see recipe below). The cooked beans and rice may be used warm or cold.

Preparation: 15 minutes (to chop and assemble)
Cooking time: 50 minutes to cook rice
Makes: 2 large entree servings or 4 salad servings

Cathy's Notes: 

Rice and beans: Try short-grain brown, long-grain brown, or wild rice; really, any type would work. The same goes for beans, however, pinto and black are the most popular varieties for this type of dish.

Dressing: I keep the dressing here very light, just lime juice, because this is such a hearty and flavorful dish. But you may want to add a little prepared mustard and/or brown rice vinegar along with the lime juice. And if you’re using avocado and/or guacamole, you really don’t need anything else besides the lime juice (you could use lemon juice as well).

Other ingredient options: Toast or steam a corn tortilla and chop into small strips or squares and throw in. Shredded carrots, cooked or raw greens or mushrooms, bell peppers, sprouts, chilies, and pumpkin seeds are also good. Leftover veggie burger crumbles are also a great addition.

Joe: Cathy suggests serving with home-made salsa (with recipe), but I thought the salsa was too similar to the burrito bowl itself. 

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