Mexican Brown Rice Salad

Total Time:
30 min
Prep:
15 min
Inactive:
10 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 ears corn, husked
  • Olive oil, for brushing
  • 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
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 clove garlic, finely chopped
  • 3 tablespoons chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • 1 cup crumbled queso fresco or feta cheese
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.

  • Cook's Note: Pinto beans have a delicious creamy taste and texture.


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    This recipe is featured in:

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