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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad.. Ingredients:
1 1/2 cups cooked brown rice |
1 (15 ounce) can corn |
1 (15 ounce) can chickpeas |
1 jalapeno pepper |
1/2 red bell pepper |
1/2 red onion |
1/2 cucumber |
1/2 cup cilantro |
1 teaspoon cumin |
1 teaspoon coriander |
1 teaspoon cardamom |
1/2 cup feta cheese |
1 lemon |
1/4 cup olive oil |
salt |
pepper |
Directions:
1. Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.
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