Black Bean & Avocado Rice Salad

2 T. freshly squeezed orange juice
2 T. freshly squeezed lime juice
1 t. grated lime zest
1 T. cider vinegar
1 T. agave nectar
1 garlic clove, minced
1/2 t. chili powder
1/2 t. salt
1/8 t. cayenne pepper
2 T. olive oil
3 c. cold cooked rice
1-1/2 c. cooked black beans or 1 15-oz. can black beans, rinsed and drained
3 T. chopped red onion or scallions
12 cherry tomatoes, halved lengthwise
1 jalapeno chile, seeded and minced
2 ripe Haas avocados, pitted, peeled and diced
Torn romaine lettuce leaves, for serving

In a small bowl, whisk together the orange juice, lime juice, lime zest, vinegar, agave, garlic, chili powder, salt, and cayenne. Whisk in the oil until blended.

In a large bowl, combine the rice, beans, onion, tomatoes, and jalapeno. Add the avocado to the bowl (or save it until just before serving, to avoid browning). Pour on the dressing and toss gently to combine. Taste and adjust the seasonings if needed.

Arrange the lettuce on plates, top with the rice and bean mixture, and serve.

Serves 4.

Adapted from One Dish Vegan, p. 41.