Friday, May 21, 2010

Mexican Bean and Corn Rice Salad

Two cups 4 bean mix (we soak our own to avoid the salt and processing - you could used canned - just try to get the no added salt)
1 cup corn kernals (again we used no added salt)
1 cup chopped green capsicum
1 red onion finely sliced
2 tomatoes finely diced
2 cups cooked brown rice

1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic (minced)
2 tablespoons fresh parsley chopped
1 teaspoon cumin
1 cup salsa (we made our own - you could use bottled)

Combine salad ingredients
Whisk together dressing ingredients
Pour dressing over salad - mix gently
cover and chill in refridgerator at least 2 hours



  1. What's green capsipcum??? And used my measurement system. Thanks!

  2.'s a bell pepper :) in my vocabulary.

  3. Yep - bell pepper! I was tempted to put it all in grams - just to confuse you!