Black Bean, Corn, and Salsa Rice Salad

Step 1

Cook the rice according to the package directions. If desired, subsitute low sodium veggie broth instead of water while steaming or add 1/2 of a veggie stock cube to the water as the rice cooks.

Step 2

While the rice cooks, chop the tomatoes, green onions, and cilantro and set aside.

Step 3

In a food processor - or you can do this by hand with a knife - finely chop the spinach until it resembles chopped parsely. Set that aside too and repeat this process with the mixed roasted nuts. Pulse until the nut mixture is finely chopped and resembles quinoa.

Step 4

Allow the rice to cool slightly, then fluff with a fork and transfer to a large mixing bowl. Add the remaining ingredients and toss well to combine. Taste and add more salt and pepper as needed.

Step 5

Serve warm or cold with some extra salsa, sliced avocado, and a dollop of vegan sour cream on top. This is also delicious as a side dish or to use as the rice in a burrito or taco salad. Enjoy!