Side Dish: Brown Rice and Bell Pepper Salad

Brown rice and a variety of bell peppers come together with a creamy sauce to make a perfect summer dish to take on a picnic.

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Brown Rice

Health benefits of Brown Rice and Bell Pepper Salad

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup black beans
1 cup light mayonnaise
3/4 cup spicy brown mustard
1/4 tsp chili powder
1 bunch cilantro, chopped
1 cup tomato, diced
4 cups brown rice, cooked
5 oz sweet onion, chopped
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1/2 yellow pepper, diced
1 jalapeno, chopped

Instructions

1. Rinse black beans and drain. Set aside.

2. Prepare bell peppers by chopping off the tops and bottoms and removing the seeds. Finely dice the peppers and place in a large bowl (use caution when chopping the jalapeno, as the juices can be on hot).

3. Add onions, tomato, rice and beans.

4. In a small bowl combine mayonnaise, spicy brown mustard, chili powder and salt and pepper.

5. Pour dressing over the rice and pepper mixture. Combine well so all the vegetables and rice are evenly coated.

6. Add cilantro and stir mixture gently.

7. Refrigerate for a few hours or overnight for best flavor.

8. Note: Add a cherry bomb pepper for a spicier flavor.

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