Ingredients
1cupbrown ricerinsed
¼tspsalt
2ozcurly kaleribs removed and chopped into small-bite pieces
¼cuplime juice
2tbspolive oil
½pcjalapeñoseeded and finely chopped
½tspcumin
¼tspsalt
1pcavocadopitted and sliced into big chunks
½cupsalsa verdemild
½cupfresh cilantro leaves
2tbsplime juice
2cansblack beansrinsed and drained
1pcshallotfinely chopped
3pcsgarlicpressed or minced
¼tspchili powder
¼tspcayenne pepper optional
cherry tomatoessliced into thin rounds
hot sauceoptional
Preparation
Bring a big pot of water to a boil, dump in rinsed brown rice, and boil, uncovered for 30 minutes. Turn off the heat, drain the rice and return it to the pot.
Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with salt, or more to taste.
Whisk together the lime juice, olive oil, chopped jalapeño, cumin, and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
In a food processor or blender, combine the avocado chunks, salsa verde, cilantro, and lime juice and blend well.
In a saucepan, warm the olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder, and cayenne pepper.
Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
To serve, spoon generous portions of rice, beans, and kale salad into a bowl along with a couple of spoonfuls of avocado salsa verde.
Garnish with chopped cherry tomatoes.
