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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe I pulled from All You Magazine. Looks like a nice refreshing summer salad. Putting here for safe keeping. Ingredients:
1/4 cup fresh lime juice (about 4 limes) |
3 tablespoons olive oil |
3 tablespoons roasted tomato salsa |
1 teaspoon cumin |
1/2 teaspoon salt |
2 cups cooked brown rice, cold |
1 cup corn |
2 (15 ounce) cans black beans, rinsed and drained |
1 red bell pepper, seeded and diced |
1 cup small cherry tomatoes, halved |
3 scallions, thinly sliced |
1 avocado |
1 tablespoon fresh cilantro, chopped |
Directions:
1. In a small bowl, stir together lime juice, oil, salsa, cumin and salt.
2. In a larger bowl, stir together rice and corn, breaking up any clumpy rice.
3. Pour lime juice mixture over rice mixture, stir well to combine. Add beans, bell pepper, tomatoes and scallions. Gently toss.
4. Just before serving, pit and dice avocado and stir into salad. Sprinkle with cilantro and serve.
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