Recipe: Fiesta Rice Salad

Here is a colorful, healthy and very delicious salad I made for a garden potluck this weekend - it was a hit and winner for me to make at home for myself. If you like Mexican flavors, you are sure to enjoy this salad.

Fiesta Rice Salad

1/4 c fresh lime juice (4 limes)

3 Tbsp. olive oil

3 Tbsp roasted tomato salsa (I used a roasted corn & black bean salsa)

1 tsp. ground cumin

1/2 tsp salt

2 c cold cooked brown rice

1 c cooked fresh or thawed frozen corn kernels

2 15-oz cans black beans, drained and rinsed

1 red bell pepper, seeded and diced

1 c small cherry tomatoes, halved or quartered

3 scallions thinly sliced (I used green onions instead)

1 avocado

1 Tbsp chopped fresh cilantro, optional

In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.

Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine. 

Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro, if desired, and serve.