Monday, August 5, 2013

Mexican Brown Rice Salad

This salad is something you can make up and store in the fridge for several days. I would suggest adding the avocado and dressing just before serving. The original recipe was meant as a potluck layered salad which would look nice and colorful, but I couldn't be bothered to do that just for home. I'll definitely try it the next time I have to head to a party.

Mexican Brown Rice Salad

1 1/2 C brown rice or similar,  cooked according to package directions ( I used Tru Roots Sprouted Rice and Quinoa Blend)
1 clove garlic, minced
Juice from 1 lime
1.5 tsp ground cumin
3/4 tsp salt and pepper
1 tsp honey
hot pepper sauce to taste ( optional)
1/3 C extra virgin olive oil
1 avocado, cubed
1.5 C chopped red pepper
1 can black beans drained and rinsed
1 can corn, drained
1/2 C chopped green onion
1.5 C tomato 
1.5 C crumbled goat cheese
1/4 C snipped fresh cilantro

1. Whisk garlic, lime juice, cumin salt and pepper, honey, hot sauce (if using) , and oil to make dressing. Store in sealed container in fridge if not serving immediately. 
2. Place all other ingredients in a bowl and toss.
2. Bring the dressing to room temperature, shake, and add to salad just before serving.

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