Inspired by our spaceship-shaped pattypan squash and flavors of the southwest, this rice & beans salad is outta this world!!

This rice and beans salad is super filling but still plenty fresh with chopped lettuce and other raw toppings.

I use a bedrock of rice, beans, squash, and fresh lettuce, and then use whatever else is available to me to make this salad. One thing that stays consistent, I like to use a lime-hot sauce combo to spice the rice. It balances quite well with the cooling salad vibe for something that feels substantial.

- Please use this as a base recipe and add in your own touches! This recipe can be super adaptable to your liking and what's available in your CSA. It's all about working with what you've got!

- It will keep well in the fridge for a few days. Say it with me: I will eat my leftovers!

- If you're not into the spice, I suggest a creamy cilantro dressing!

- You can also enjoy this recipe with tortillas or tortilla chips

- I don't eat meat but if I did, I might put some on this salad!

Please enjoy this visual:

Ingredients:

For the bed:

• 1 cup brown rice

• 1 can black beans

• 2-4 oz lime juice

Sautee:

• 2-4 summer squash

• 1/2 onion

• 3 cloves garlic

• 2 turnips

• 1-2 sprigs agretti

• cumin

• salt

• pepper

Raw toppings:

• 1/2 green bell pepper

• rat tail radish pods

• green beans

• 1 avocado

• 1/2-1 cucumber

• 2-3 lettuce heads

• 1-2 french breakfast radishes

• cilantro

• hot sauce

Directions:

• Cook your rice and beans. Betcha didn't know you could cook them together in one pot! (Yeah, save yourself a dish) Put a 2-1 ratio of rice and water, plus your can of beans (strained and without the aquafaba) in a small pot top-down and bring to a boil. One boiling, reduce to a simmer and cover with a lid. That should need about 30-45 minutes.

• Chop your sautee. While your rice and beans are cooking, you can prep the rest of your salad! Chop any ingredients you might want to sautee with your squash, including onion, garlic, and turnips.

• Chop raw ingredients. This is a great time to spin that salad if you haven't already! While your greens are drying, chop your raw toppings.

• Check your rice. Once it's done cooking, take it off the stove and take the lid off to let it reduce some heat. You can also stir them to get to a nice.

• Sautee your veggies. Spice it to your liking! I use cumin, balsamic, salt, and pepper, and then whatever else is inspiring me. Throw in some agretti for a little salt boost :)

• Lime the rice. Pour your lime juice over the rice and beans. Mix well.

• Toss together the rice and sautee. This is where I add a ton of hot sauce but I'm gonna leave that one up to you!

• Toss in raw ingredients and mix it all up! And now, Enjoy :)