Southwestern Brown Rice Salad

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Cook's Illustrated Southwestern Brown Rice Salad from Our Best Bites--super quick, easy, healthy, and delicious!

This recipe came from Our Best Bites, and my friend Jenny made it when we were visiting her in St. George. It was really good. I give it an 8.3. The only thing I think that she did differently is she added 1/4-1/2 jalapeno pepper. Oh, and I don’t think she added lime zest.

 

Southwestern Brown Rice Salad
Recipe from Cook’s Illustrated

Ingredients:

1 recipe of this brown rice
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, minced
1/2 teaspoon ground cumin
10 ounces grape tomatoes, halved
1 medium avocado, diced
1 jalapeno, diced (seeded if you want; I pretty much always want)
1/4 cup chopped cilantro
5-7 green onions, chopped

Instructions:

Cook the rice according to the directions. 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, tomatoes, avocado, and jalapeno. Add the cilantro and green onions and toss. Drizzle with the dressing, salt to taste, and serve immediately (or refrigerate…this will be good until the avocados start getting iffy, so about a day.) Makes 6-8 servings.

 

retrieved from http://www.ourbestbites.com/2013/08/southwestern-brown-rice-salad/

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