Quick Brown Rice Salad - The Garden Kitchen

Ingredients

• 11⁄2 cups brown rice, uncooked
• 6 cups water
• Salt (for salting water)
• 1 can (15-ounces) black beans, drained and rinsed
• 1 cup cherry tomatoes, cut in half
• 1 avocado, seeded and cut into 1⁄2 inch pieces
• 1 jalapeño, seeded and finely chopped
• 5 green onions, sliced thinly
• 1⁄4 cup fresh cilantro, finely chopped (optional)
• 3 tablespoons olive oil
• 2 tablespoons honey*
• 2 cloves garlic, minced or 1 teaspoon granulated garlic Juice from one lime