I already shared Twenty-Five Healthy Mexican Food Dinners for Cinco de Mayo, but for some reason I still had Mexican food on the brain last week when I cooked with Jake. Maybe it was just the desire to use up some leftover brown rice and a Poblano chile that was in the fridge, but we had fun experimenting with those ingredients. We both loved the resulting Brown Rice and Pinto Bean Salad with Poblano and Red Bell Pepper. I especially like the color the red onion adds in this salad, but if you're not going to be eating it right away I would recommend using green onion instead, because the red onion flavor got stronger after the salad had been in the fridge a few days. But that didn't stop me from gobbling it up for lunch one day, and this is great for a Meatless Monday lunch or side dish, even on the Mondays when it's not Cinco de Mayo!
Click to continue reading