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Brown Rice and Black Bean Bowl with Chile Ancho Dressing

· For Dressing
 · 3 garlic cloves
 · ¾ cup oil
 · ¼ cup vinegar
 · ¼ cup orange juice
 · 1 tablespoon chile ancho
 · 1 teaspoon salt
For Salad
 · 2 cups brown rice
 · 2 cups black beans
 · Handfuls of mixed greens
 · 4 slices of pineapple
 · Chopped cilantro

Blend the garlic, oil, vinegar, orange juice, chili powder and salt in a blender. Add the agave nectar in the end; add it only if you feel that it needs some sweetness. Test for seasoning. Add the pineapple slices on a grilling pan over the stove for about 15 minutes on each side. Get them lightly browned. When done dice them. To serve, divide the mixture of green leaves, rice and beans into bowls. Finish with diced pineapple and chopped cilantro, drizzle the dressing over and enjoy.