Southwestern Salad

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

Ingredients:
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)

Directions:
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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