Zesty Lime Marinade Over Black Beans and Rice- Ready in 30 Minutes

This is my new go-to black beans and rice dinner for those busy  nights when I'm tired and want something healthy and satisfying that comes together in 30 minutes. Do you know what I mean? 

Things Are Hectic Right Now

I’ve got a lot of stressful things going on right now, and when dinner time rolls around, I've been tired. I need something simple, reliable, and satisfying. For us, rice and black beans is a delicious meal. It might sound basic, but this combo is anything but boring. It’s been a favorite forever in Latin cooking for a reason — it’s filling, comforting, budget thoughtful, and easy to pull together on even the busiest nights.

Zesty Lime Marinade 

What really makes it work for me is the zesty fresh salad topping I add to it. It's kind of my version of Pico de Gallo. I chop up cherry tomatoes, garlic, onion, cilantro or parsley, (sometimes peppers) and avocado, then squeeze in lots of fresh lime juice with a good pinch of salt and pepper and even cumin. Letting it sit for 15–30 minutes while the rice cooks  — the flavors blend together and turn into this bright, fresh, salad-like mixture that’s really good spooned over hot rice and black beans.

Don't Eat Rice ? 

If you follow a low carb diet, this recipe works just as well over cauliflower rice. Honestly, it’s delicious either way. The warm beans and rice paired with the fresh, zesty vegetables is one of those simple meals that just hits the spot.

Why Beans Are Convenient and Healthy

Black beans are one of those pantry staples that make life easier. They’re full of plant-based protein and fiber, which helps keep you full and satisfied. They also may be good for heart health, digestion, and steady energy. And the convenience can’t be beat — opening a can of beans instantly turns plain rice into a real meal (of course if time permits it's even healthier to make your own cooked black beans from scratch).

Dinners Done in 30 Minutes

That’s it. Everything comes together in about 30 minutes, start to finish. It’s fresh, healthy, budget-friendly, and perfect for a busy night  when you are tired and hungry.

The best part of this heart healthy meal is that it is vegan, gluten-free, dairy-free, and nut-free making it a great consideration for a guest that might have food allergies or food restrictions.

Simple food, real ingredients, and zero stress — that’s spells "winner" in my kitchen.

A Mexican Restaurant in Cancun, Mexico  from 15 years ago!!

Ingredients: 

Freshly cooked hot rice or cauliflower rice 

1 can of black beans, washed and heated

10-15 chopped or cut in half cherry tomatoes

1/2 avocado, chopped in chunks

1/4 medium red onion, chopped

1 clove of garlic, pressed or chopped very fine

1/4 cup of chopped parsley or cilantro

Juice of 1/2 big juicy lime (or 1 medium lime)

Salt and cracked pepper to taste

Optional: cumin powder to taste and or some hot sauce 

Directions: 

Put the rice up to cook. 

While the rice is cooking, make your Pico de Gallo mixture by Chopping the tomatoes, onion, garlic, parsley or cilantro, and avocado. Squeeze the lime juice over the medley and set aside.

Open a can of black beans, rinse and put in a sauce pan to heat up. 

When rice is done. Serve by placing rice on the bottom. Adding the well drained black beans over the rice, and topping with the vegetable medley.  Garnish with chopped scallions if desired.

Do you ever eat rice and beans for dinner? What kind of recipe do you make? 

My Notes: 

1. My life has been a little hectic these past few weeks but I'm still trying to get my daily 4 mile walk in, eat healthy meals, and reduce stress. I'm focusing on simplicity in my plant-based cooking. Got any ideas for me? I'd love for you to share your ideas for simple go-to plant-based dinners in the comments or stress reductions practices.  

2. If you really want to cut corners, heck forget chopping the vegetables and open a jar of chunky (hot, medium or hot ) salsa for the topping.