Recipe makes: 6–8 servings (¾ cup as a main dish, ¼–½ cup as a side dish)
½ cup cilantro
1 clove garlic
juice of 2 limes
¼ c. olive oil
½ tsp. salt
½ tsp. black pepper
1 red bell pepper, finely chopped
1 can (15 oz.) unsalted, fat-free black beans, drained and rinsed
1 small red onion, finely chopped
1 ear of raw corn, shaved/cut off the cob
2 c. brown rice, cooked
Equipment and supplies:
Pot and water for cooking rice
Measuring cups and spoons
Knife and cutting board
Food processor or blender
Cook the brown rice according to package instructions. Drain and set aside.
Make the dressing: In the bowl of a food processor (or blender), combine cilantro, garlic, lime juice, olive oil, salt, and pepper. Process until smooth, about 1 minute. Set aside.
In a large bowl, gently toss together the bell pepper, beans, red onion, corn, and brown rice. Pour in dressing and stir gently to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.