Brown rice, black bean, grilled pineapple and chile ancho dressing.
Chile ancho dressing in a brown rice, black bean and grilled pineapple salad.
- 3 small garlic cloves
- 3/4 cup neutral tasting oil
- 1/4 cup white wine vinegar or rice vinegar
- 1/4 cup orange juice
- 1 tablespoon ground chile ancho
- 1/2 to 1 teaspoon sea salt
- 2 teaspoons agave nectar optional
- 2 cups cooked brown rice
- 11/2 cup black beans
- 4 large handfuls of mixed greens
- 4 slices of pineapple
- chopped cilantro
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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.