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With all the flavors of your favorite Mexican dish, this rice salad is one of Marla’s favorite grain salads that is filling as a meal in its own right. For more great cooking, watch Living Full ‘n Free! For more delicious salads, watch New Leaf!
2 cups cooked and cooled brown rice, such as Heaven & Earth
1 cup fire roasted white corn (see note)
1 can black beans, rinsed and drained
1/2 cup diced red onions
1/2 cup diced jicama
1 avocado, cubed
1/2 cup diced green bell pepper
1/4 cup diced pickled jalapeños
1/2 cup fresh lime juice
1/4 cup Tuscanini Red Wine Vinegar
1/2 cup Tonnelli Avocado Oil
1 cup chopped cilantro leaves
1 teaspoon minced garlic
1 and 1/2 teaspoons ground cumin, such as Pereg
1 tablespoon Haddar Soy Sauce
To prepare fire roasted white corn, toss corn kernels in 1 teaspoon extra-virgin olive oil and chili lime seasoning. Broil for five minutes on a greased baking sheet. Mix all salad ingredients and lightly mix dressing in.
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