Recipe courtesy of Gina Neely and Pat Neely
Mexican Brown Rice Salad
Total:
30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the grill to medium-high heat.

Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.

Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.

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.

Cook's Note

Queso fresco translates to "fresh cheese." It has a crumbly texture and slightly acidic flavor. Feta cheese can be substituted. Pinto beans have a delicious creamy taste and texture.

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