2 to 3 cups of room temp cooked brown rice.
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
6 green onions, sliced
1/4 cup pickled jalapeno slices, chopped
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon cumin seeds, toasted and ground
In a large bowl, combine the corn, beans, onions and jalapeños.
In a small bowl one the remaining ingredients except the rice and whisk very well.
Stir rice into corn mixture. Add dressing and toss to coat.
Cover and refrigerate for at least 2 hours.
2/3 cup equals 206 calories, 8 g fat, 4 g fiber, 5g protein.