Brown rice, black bean, grilled pineapple and chile ancho dressing.
Chile ancho dressing in a brown rice, black bean and grilled pineapple salad.
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Prep Time 15mins
Cook Time 20mins
Total Time 35mins
3small garlic cloves
3/4cupneutral tasting oil
1/4cupwhite wine vinegar or rice vinegar
1tablespoonground chile ancho
1/2to 1 teaspoon sea salt
2cupscooked brown rice
4large handfuls of mixed greens
To make the dressing blend the garlic, oil, vinegar, orange juice, chili powder and salt in a blender. Add the agave nectar in the end and after testing, add it only if you feel that it needs some sweetness. Test for seasoning and add more salt if needed.
Add the pineapple slices on a grill or grilling pan over the stove for about 15 minutes on each side. What you want is to get them lightly browned. When done dice them.
To serve, divide the mixture of green leaves, rice and beans into 4 bowls (bowls). Finish each dish with diced pineapple and chopped cilantro, drizzle the dressing over the whole thing.