Southwestern Brown Rice Salad
A light salad, served cold, made with rice and zingy southwest flavors.
Ingredients
- 3 3/4-4 cups cooked cooled brown rice (1 recipe of this brown rice, cooked and cooled)
- 2 1/2 tablespoons extra virgin olive oil
- juice of 1 lime about 2 tablespoons
- zest of 1 lime
- 2 teaspoons honey
- 2 cloves garlic pressed or very finely minced
- 1/2 teaspoon ground cumin
- 10 ounces grape tomatoes halved
- 1 jalapeno seeded and finely minced (optional, if you'd like to leave out)
- 1/4 cup chopped cilantro
- 5-7 green onions chopped
- 1 medium avocado peeled and diced
Instructions
- In a small bowl, combine the olive oil, lime juice, lime zest, honey, garlic, and cumin. Set aside.
- In a large bowl, gently toss together the rice, tomato, jalapeno, cilantro, and green onions. Drizzle with the dressing and salt and pepper to taste. Gently toss in avocado, and serve immediately, or refrigerate. **I like to mix everything but the avocado, and chill for a couple hours before serving. Just toss the avocado in before you serve so it stays nice and green.
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