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Brown Rice and Pinto Bean Salad with Poblano and Red Bell Pepper

Brown Rice and Pinto Bean Salad with Poblano and Red Bell Pepper
  • Meal


  • Cusine


3 cups cooked brown rice, cooled or chilled

3 cups cooked pinto beans

1 large Poblano Chile pepper, chopped into very small pieces

1 large red bell pepper, chopped into very small pieces

1/4 large red onion, chopped into very small pieces

salt and fresh ground black pepper to taste

2 T fresh lime juice

1/2 tsp. chile powder

1 tsp. Green Tabasco Sauce 

1 tsp. Spike Seasoning 

3 T extra-virgin olive oil


Cook enough brown rice to make 3 cups cooked and cooled brown rice. (If you have leftover brown rice in the fridge or freezer, this is a perfect way to use it.)I would prefer to use dried beans cooked in the slow cooker for this recipe, because they’re so much more flavorful than canned beans. But if you don’t manage to plan ahead that well, put 2 cans pinto beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.)Let the beans drain well (pat dry with a paper towel if they seem wet.)Whisk together the lime juice (I used my fresh-frozen lime juice.), chile powder, Green Tabasco Sauce, Spike Seasoning, and olive oil to make the dressing.Put the drained beans into a bowl that’s big enough to hold all the ingredients.Add the dressing and stir to coat all the beans with dressing. Let beans marinate while you chop other ingredients.Finely chop the Poblano chile, red bell pepper, and red (or green) onion into pieces about 1/4 inch square.Stir the cooled brown rice, chopped Poblano, chopped red bell pepper, and chopped onion into the beans/dressing mixture, gently combining until all the ingredients are coated with dressing.Season to taste with salt and fresh-ground black pepper.Serve right away or refrigerate until serving.