Black Rice Beans are perfect for this thick and lush dip bursting with fresh flavor and texture. The little rice beans are a tender contrast to the crunchy peppers and onions while the chunky avocado vinaigrette holds it all together.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Carefully sort beans and rinse thoroughly. Place in a pot and cover with water by 4 inches. Bring to a boil, reduce heat and simmer for 25 to 30 minutes.
Drain the beans over a colander and pour cold water over them for 5 minutes. Set them aside in the colander to dry.
Place 1 avocado in a processor with the oil, lime juice, honey and spices. Process to a vinaigrette texture and add half the chopped cilantro, pulse 2-3 times to combine. Use a fork to mash the other avocado and pour the vinaigrette over it. Stir to combine.
Add the cooled beans to a bowl with the prepared chopped vegetables along with the remaining cilantro, salt and ground black pepper. Scrap the thickened avocado vinaigrette into the bowl and gently toss to evenly coat everything. Check seasoning and adjust if necessary.
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