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 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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