~ Fiesta Rice Salad ~

This is so easy and so tasty!  I made it often during the summer as a meal for myself.  It's great this time of year as well and can be a side dish for Mexican style meals.

• 1/4 cup fresh lime juice (4 limes)
• 3 T. roasted tomato salsa or your choice
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 cups cold cooked brown rice
• 1 cup cooked fresh or thawed frozen corn kernels 
• 2 15-oz. cans black beans, drained and rinsed
• 1 red bell pepper, seeded and diced 
• 1 cup small cherry tomatoes, halved 
• 3 scallions, thinly sliced 
• 1 avocado
• 1 T or more  chopped fresh cilantro, optional 
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•  In a small bowl, stir together lime juice,  salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps. 
• Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.
• Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro and serve.
• I found the recipe online somewhere...cannot remember where.  The original called for about 1-3 T. oil which I did not use.  Between the lime juice and the salsa, there's enough liquid. I also used the frozen brown rice....in the microwave for 90 seconds and it's done!   I hope you enjoy!
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Joining ~   Yvonne for On The Menu Monday