By Irene Hayton

  • 14 ounce (398 ml) can black beans, rinsed and drained
  • 2 cups (500 ml) cooked brown basmati rice
  • 1½ tablespoons (22 ml) fresh lime juice
  • 1 small tomato, diced
  • 3 green onions, minced
  • 3 tablespoons (45 ml) minced fresh cilantro
  • ½ teaspoon (2 ml) ground cumin
  • ½ teaspoon (2 ml) unprocessed sea salt
  • ¼ teaspoon (1 ml) cayenne
  • half an avocado, diced

Combine all ingredients, except avocado, in a large glass bowl. Cover and refrigerate for at least an hour. Add the avocado just before serving. This dish is good as is or, in the summer when you’re getting out in the sunshine, place some in romaine lettuce leaves, wrap up and enjoy. Optional: for more flavor, add some mild salsa and/or low-fat plain yogurt, to taste (try one part salsa to two parts yogurt).