Mexican Brown Rice Salad

Mexican Brown Rice Salad
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  1. Ingredients
  2. 2 ears corn, husked
  3. Olive oil, for brushing
  4. 1 cup cooked brown rice
  5. 2 (15-ounce) cans pinto beans, drained and rinsed
  6. 1 red bell pepper, seeded and finely chopped
  7. 1 bunch green onions, sliced
  8. 1 small jalapeno, seeds and rib removed, diced
  9. 3 tablespoons olive oil
  10. Juice of 1 lime
  11. 1 teaspoon cumin
  12. 1 clove garlic, finely chopped
  13. 3 tablespoons chopped fresh cilantro
  14. Kosher salt and freshly ground black pepper
  15. 1 cup crumbled queso fresco or feta cheese
  1. Preheat the grill to medium-high heat.
  2. 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.
  3. Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
  4. 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.