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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.
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Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.

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- Mary J.

Mexican Black Bean and Rice Veggie Bowl

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

n/a minutes

Serves

4 adult(s)

Includes

Ultra Premium Chiquitita Extra Virgin Olive Oil

This makes a pretty luncheon or light dinner entree when you want a quick and easy meal. Perfect for the coming warm weather and very healthy, too.

Ingredients

  • 1/4 cup Ultra Premium Chiquitita
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin
  • 1-1/2 cups cooked basmati rice, cooled
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup carrots, finely diced
  • 34 cup raw corn kernels
  • 3/4 cup finely chopped tomato
  • 1/4 cup minced Italian parsley
  • 1/4 cup fresh cilantro
  • 2 Tablespoons finely chopped red onion
  • Salt and pepper to taste

Instructions

  • In a small bowl, mix together the Chiquitita EVOO, lime juice and cumin until well-blended. Place the rice, beans, carrots, corn, tomato, parsely, cilantro, and red onion in a large bowl and then pour the dressing on top. Gently mix all ingredients until the veggies are well-coated with the dressing. Season with salt and pepper to taste. Serve in individual serving bowls and enjoy.