Mexican Brown Rice & Roasted Corn Salad
Ingredients
Pan Roasted Corn
- 3 cups fresh cut corn You can also use frozen corn
- 1/2 medium red onion chopped
- 2 garlic cloves minced
- 2 T.butter
- 1/2 t. dried parsley
- 1/4 t. ground red pepper I used 1/2 t. and it was spicy!
- 1 t. sea salt
- 2-3 twists fresh cracked black pepper
Brown Rice Salad
- 1 cup cooked brown rice
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 red bell pepper seeded and finely chopped
- 1 bunch green onions sliced
- 1 small jalapeno seeds and rib removed, diced
- 1 cup crumbled queso fresco or feta cheese
Dressing
- 3 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon cumin
- 1 clove garlic finely chopped
- 3 tablespoon chopped fresh cilantro
Instructions
Pan Roasted Corn
- Melt butter in frying pan over medium high heat.
- Add corn, onion and garlic and saute.
- Add parsley, red pepper, salt and cracked black pepper.
- Continue to saute until the pan is dry and browning. The mixture will appear slightly caramelized.
- Remove from heat.
Brown Rice Salad
- Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
Dressing
- In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper.
- Fold dressing into the veggies and top with the crumbled cheese and toss.