Southwestern Rice Salad

This flavorful rice salad makes a great side or backyard pot luck dish or a vegetarian main!

Makes 8 side servings
Ingredients:

4 1/2 cups cooked brown rice

Dressing:

1/3 cup lime juice, plus more to taste

1/2 cup olive oil

1 1/2 tbsp honey

1/2 tsp chipotle powder (sub with smoked paprika + cayenne pepper)

1/2 tsp cumin powder

1/2 tsp garlic powder (or 1 garlic clove, minced)

3/4 tsp salt

Black Pepper

Salad:

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, chopped

2 cups frozen corn kernels, drained or 3 fresh ears of kernels

1  can (14 oz) black beans, drained and rinsed

3 large tomatoes, watery seeds removed then diced

1 cup  cilantro leaves, roughly chopped

Instructions:
1. Place dressing ingredients in a jar, shake. Taste test, adjust to your taste.
2. Place salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!

3. Storage: Keeps for 3 days in the fridge.

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