Blog
We are continuing our theme of snack boards from last month into June as the weather heats up. Sometimes when it is hot outside, the idea of cooking a full meal feels like too much. So this month we are going to share some of our favorite ideas for making snacks into meals with as little cooking as possible.
I am going to kick us off with our recipe of the month, Confetti Rice and Bean Salad. Here are some of my thoughts on this recipe:
- Confetti Rice and Bean Salad looks like a snack or side dish, but I have no problem making it a whole meal. It includes brown rice, chopped veggies, and beans. This makes it fiber rich and satisfying enough to make a meal. You can serve it as a filling for a wrap or a dip for tortilla chips, but eating it with a spoon is great too.
- This recipe is flexible, so use what you have on hand at home. Any color of beans is fine, they do not have to be black. Chop up extra veggies you have from another meal, I like to use peppers, but I think avocado, broccoli, cucumbers, or radishes would be good too. If you are missing ingredients for the dressing, check out our tip sheet, How to Make Salad Dressing, for some substitution ideas.
- There is some cooking involved because the rice has to be cooked and cooled. Whenever I am making rice, I usually make extra and store it in the freezer in quart sized freezer bags. Then, when I want to make a recipe with rice, I just pull a bag out of the freezer.
When you are feeling too hot to cook this summer, give Confetti Rice and Bean Salad a try and enjoy!
