Nutrient-packed Rice Salad Tacos

THIS IS A RECIPE FROM ONE INGREDIENT CHEF'S ANDREW OLSON

These rice salad tacos contain virtually every food group, every colour, and everything is fresh and whole.

Over the years, I've found that these type of meals make people the happiest. They are the most fun to prepare, most delicious to eat, and leave you with the most satisfaction when you're finished.

Makes about 4 servings

Ingredients:

• 4 cups cooked brown rice
• 1 can pinto beans
• 1 cup frozen corn
• 1 avocado
• 1 mango
• 1 green bell pepper
• 4 green onions
• 10 grape/cherry tomatoes, halved

• 1 Jalapeño
• 1/4 cup raisins
• 1/4 cup cilantro (coriander)
• 1/4 cup walnuts
• Balsamic vinegar to taste
• Salt and pepper to taste
• 2 cups romaine lettuce
• Corn tortillas for serving

Step One

Begin cooking the rice. Add about 1 1/2 cups brown rice with 3 cups water and bring to a boil, then reduce to a simmer and leave covered for about 30-35 minutes until dry and fluffy.

Meanwhile, gather all the fresh ingredients. Drain/rinse the pinto beans. Defrost the frozen corn. Chop/dice all the vegetables.

Step Two

When the rice is perfectly fluffy, transfer to a large mixing bowl and toss with the salt, pepper, and balsamic vinegar to coat the rice. Then, add in all the other ingredients (minus the lettuce and tortillas) and gently toss again

Why toss the rice two times? You want the rice (not the other ingredients) to absorb the seasonings. By first coating the rice alone, you develop a much better flavor from the rice and the other ingredients aren't masked by too much acid or salt. Also, it prevents the softer ingredients (i.e. avocado) from becoming mashed due to excessive tossing.

Step Three

Coat the bottom of your serving plates with a layer of romaine lettuce and spoon the rice salad on top. Serve with corn tortillas on the side.

Be sure to check out Andrew's website for more amazing plant-based recipes!

Find our why he calls himself the One Ingredient Chef here.

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