(not actual picture)
Ingredients:
1 cup rice, cook as directed but use chicken broth instead of water
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon garlic
1/2 cup red onion, chopped
2 T. chopped fresh parsley
1/3 cup green bell pepper, seeded and chopped
1 avocado, diced
1 cup frozen corn kernels, thawed
1 (15 ounce) cans black beans, drained & rinsed
salt and pepper to taste
Directions:
In a large bowl, whisk together the olive oil, garlic, lime juice, vinegar and cumin. Add red onions, parsley, avocado, green pepper, corn and beans and toss to coat.
I took this to a pool party back in the summer and received many compliments. It's great for summer because it is made without mayo but don’t be scared to make it in the fall either. I like to take it to work for lunch.
