Now that summer’s here, I’ve decided…

You know what? I’m not gonna lie. I was going to go on about deciding to eat lighter, be healthier, and take advantage of wonderful fresh summer ingredients. And while I do want to do that, what I really want is a smaller behind. So I’m, uh, taking advantage of wonderful fresh summer ingredients to make light meals that, I hope, will help me look better from behind in a bikini.

Ah, nice healthy honesty. I feel lighter already.

The recipe below isn’t super low-calorie, but it’s full of fiber and healthy ingredients– and it’s wonderfully filling. I made this as a side dish to a low-fat Chilis Rellenos bake, and then ate it the next day on top of a bed of spinach. One medium scoop makes a great lunch salad.

Heart-Healthy Mexican Brown Rice and Pinto Bean Salad

Ingredients:
Salad:
1 C. cooked brown rice, leftover
2 C. cooked pinto beans, drained
1 med. avocado, diced
1-2 ripe tomatoes
1/2 med. red onion (substitute green if desired)
1/3 C. sliced black olives

Dressing:
3 tbsp. extra virgin olive oil
Juice of half a large lime
1/2 tsp. lime zest
1 1/2 tsp. oregano
1 tsp. ground cumin
1 tsp. hot sauce (like Tabasco), or to taste
1 clove garlic, finely minced
2 tbsp. fresh cilantro, chopped

Instructions: 1. Combine dressing ingredients in a small bowl. Set aside.

Click to enlarge.

2. Cut tomatoes in half. Squeeze gently over the sink to get remove extra liquid. (Too much liquid will make your rice go soggy.) Dice.

3. Combine rice, onions, tomatoes, and beans. Gently stir in avocado and black olive.

4. Pour dressing over. Stir gently to combine.

5. Serve cold. Serves 4 as a side or lunch-sized salad with lettuce.

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