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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


4 people


  • 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


  • 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.
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