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Mexican Brown Rice & Roasted Corn Salad

SP
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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.