Don’t be discouraged by Game of Thrones. Summer is coming, folks. And I have a feeling it’s going to be a good one.
What’s better for a summer lunch than a hearty and protein-packed salad full of fruits, veggies, and the most underestimated nutritional powerhouse combo, rice and beans? The citrus in this dish keeps it light and fresh, and the rainbow of colors means you’re reaping the benefits of vitamins and minerals across the board. Baking the asparagus and beets beforehand means you’ll get a nice crunch in there, too.
This is great dish to prepare ahead of time if you like to pack your lunch, or if you plan to delight your friends at a potluck. It’s also completely flexible. Don’t like kidney beans? That’s fine, you’re dead to me. I mean, *cough* throw in chickpeas or fava beans! And for the citrus addicts here, you can add some pineapple or strawberry to boost that flavor profile. Mmm, vitamin C!
Fair warning, though: your hands will look like Carrie when you’re done with the beets.
Rice and beans are one of nature’s best combination foods, and serve as a complete protein source — that is, the two of them together provide all the essential amino acids your body needs to survive. And because it’s rice and beans, your stomach won’t be growling for afternoon munchies.
Garnish with your choice: cilantro was a no-brainer for me. And summer…come quickly!