Ingredients
Scale
- 2 cups cooked brown rice, cooled
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 cup halved cherry tomatoes
- 1/2 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon ground cumin
- Salt and freshly cracked pepper to taste
- 1 avocado, diced (for garnish)
- 1/2 cup crispy tortilla strips (for topping)
Instructions
- Begin by placing the cooled brown rice in a large bowl.
- Add the black beans, sweet corn, chopped red bell pepper, halved cherry tomatoes, diced red onion, and chopped cilantro.
- In a separate bowl, combine the olive oil, lime juice, ground cumin, salt, and pepper, whisking until the mixture is well blended.
- Drizzle the dressing over the rice and vegetable mixture, then gently stir to ensure everything is coated evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to enhance the flavors.
- When ready to serve, carefully mix in the diced avocado and sprinkle the crispy tortilla strips on top for an extra crunch.
Notes
- For an extra protein boost, consider adding grilled chicken or shrimp.
- Swap the brown rice for quinoa for a gluten-free alternative with a unique texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: varies
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg