Mexican Brown Rice Salad
Ingredients
- 3 cups cooked brown rice chilled (about 1 cup uncooked brown rice)
- 3 ears of fresh corn about 1 cup, cooked (see Notes)
- 1-15.5 ounce can of black beans or about 2 cups cooked black beans
- 1/2 large red pepper diced
- 4 scallions chopped
- 1-1/2 cups cilantro chopped (about 1 large handful)
- 1 jalapeno seeded and finely chopped
- 2 avocados peeled, pitted and cut into small cubes
Dressing:
- 1/4 cup fresh lime juice from 3 limes
- zest from one lime
- 1 teaspoon agave nectar
- 1 garlic clove minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- Cook rice and let cool.
- Cook corn and let cool. Remove corn from the cob using a knife.
- Combine lime juice, lime zest, agave nectar, garlic, cumin, salt and pepper in a small bowl. Pour in olive oil in a steady stream while whisking, until combined.
- In a large bowl, combine rice, corn, black beans, red pepper, scallions, cilantro and jalapeno pepper and lime vinaigrette. Let sit for about an hour so the flavors can blend.
- Just before serving carefully fold in avocado pieces. Mix well to combine.
- Serve cold or at room temperature.
Notes
Cooking Corn on the Cob: An easy way to prepare corn on the cob (especially if you are only cooking a few ears): Shuck each ear of corn. Wrap each ear of corn in wax paper. Place in microwave. Cook on high – 2 minutes for each ear of corn. (2 ears – 4 mins, 3 ears – 6 mins, etc.) Remove from microwave and open carefully.
