Southwestern Salad

This delicious salad is great as a side dish or as a base for grilled chicken, steak, or shrimp.

Brown rice, 2 cups dry (will expand when cooked)
2  T lemon juice
2 cups cilantro, chopped
1 ½ cups cooked corn (I defrost frozen corn)
1 can black beans, rinsed
1/3  of a red onion, diced
1 cup red pepper, diced
½ cup olive oil
2 T white or red wine vinegar
salt and pepper to taste (a dash)

Rinse brown rice.  For easier digestion, you can soak your grains.  The method is to leave grains covered with non-chlorinated water, plus an acidic medium, for about 7-8 hours (a longer time is okay too).  The amount of acidic medium is 1 tablespoon for every 1 cup of grains.  Your best choices for an acidic medium are lemon juice or vinegar.   Then cook using the method you like.  I am a big fan of the rice cooker!*

Combine ingredients and season with additional olive oil and vinegar. Chill, then serve.

*A rice cooker ensures that your grains come out perfect every time. 

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