Southwest Brown Rice Salad

• Vegetarian
• Gluten free

• Produce

  • 1 (15.5oz Can Black beans
  • 1 (12oz. Bag Corn, frozen
  • 1/4 tsp Garlic powder
  • 3 Limes
  • 1 Handful Parsley or cilantro, fresh
  • 1 Red bell pepper
  • 1 Red onion, small

• Condiments

  • 1 tsp Honey

• Pasta & Grains

  • 1 1/2 cups Brown rice

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin

• Liquids

  • 2 1/2 cups Water

Found on fashionablefoods.com

Description

Ingredients

• For the Salad:
• 1 ½ Cups Brown Rice
• 2 ½ Cups Water
• Kosher Salt and Freshly Ground Black Pepper
• 1 (12oz.) Bag Frozen Corn (I get the one that you can microwave in the bag)
• 1 (15.5oz) Can Black Beans, drained and rinsed well
• 1 Small Red Onion, finely chopped
• 1 Red Bell Pepper, finely chopped
• Handful of Fresh Parsley or Cilantro, chopped
• For the Dressing:
• 3 Limes, juiced
• Kosher Salt and Freshly Ground Black Pepper, to taste
• ½ Teaspoon Paprika
• ¼ Teaspoon Cumin
• ¼ Teaspoon Garlic Powder
• 1 Teaspoon Honey*
• 5 Tablespoons Extra Virgin Olive Oil

Directions

• Preheat the oven to 375º. Combine the rice, water, salt and pepper into a 9x9-inch square baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour. Fluff the rice with a fork and place in a colander to rinse with cold water.  Place the rice in a large bowl and toss in the corn, black beans, red onion, red pepper, and parsley; mix well. In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well. Serve.