Black Beans and Rice Chips

1 can black beans, drained
2 scallions, chopped
1/3 small sweet red pepper, diced
2 T corn
2 T cilantro finely chopped
hot red pepper (optional)
avocado, diced or sliced (optional)

Mix beans and next 4 ingredients well.


DRESSING
½-3/4 fresh lime juice
equal part olive oil – more or less to taste
1 fresh garlic clove, finely minced
¼ t turmeric
¼ t cumin
salt to taste

In a separate bowl, whisk lime juice, oil and seasonings until emulsified. Pour over beans and mix well. Refrigerate or leave at room temp.

As an hors d’hoeuvre, serve in a bowl, garnish with a sprig of cilantro and dish of rice chips. Could also serve with corn chips.

As a meal, serve on top of brown rice and top with avocado. Serve with rice or corn chips.
















RICE CHIPS
rice tortillas
garlic powder
salt
oil

Spray coating of oil onto pan. (I use a clay baking dish.)

Cut rice tortillas into 6 triangles or into strips. Spray generous coating of oil. Coat with garlic powder and salt. Put onto baking pan.

Bake at 400-degrees until lightly brown. About 10 minutes.


BROWN RICE

1 cup long or short grain brown rice, rinsed
2 cups water or broth
1 T oil
salt (optional)

Bring water, oil and salt to a boil. Add rice. Bring to a boil again, reduce heat and simmer for 50 minutes.

For creamier rice, add more water.