142 gm
|
Lettuce, spring mix (mesclun)
|
1 cup
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Brown rice, long-grain, dry
|
1 can (15oz)
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Black beans, canned
(rinsed and drained)
|
1 tsp
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Ghee
(corn and red pepper sauté - can use extra virgin olive oil)
|
2 cup
|
Frozen yellow corn kernels
(corn and red pepper sauté)
|
1/2 cup chopped
|
Red bell pepper
(corn and red pepper sauté - diced small)
|
4 tbsp
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Water
(corn and red pepper sauté)
|
1/2 tsp
|
Cumin
(corn and red pepper sauté)
|
1/2 tsp
|
Chili powder
(corn and red pepper sauté)
|
1/2 whole lime(s)
|
Lime juice (fresh)
(corn and red pepper sauté - juice from 1/2 a lime)
|
2 tbsp
|
Cilantro (coriander)
(corn and red pepper sauté - finely chopped)
|
1 pinch
|
Salt
(corn and red pepper sauté - to taste)
|
1 dash
|
Black pepper
(corn and red pepper sauté - to taste)
|
4 tbsp
|
Extra virgin olive oil
(cilantro lime vinaigrette)
|
1 tbsp
|
Apple cider vinegar
(cilantro lime vinaigrette)
|
1 tsp
|
Honey, raw
(cilantro lime vinaigrette)
|
1 whole lime(s)
|
Lime juice (fresh)
(cilantro lime vinaigrette)
|
1 tbsp
|
Cilantro (coriander)
(cilantro lime vinaigrette - finely chopped)
|
1 pinch
|
Salt
(cilantro lime vinaigrette - to taste)
|
1 dash
|
Black pepper
(cilantro lime vinaigrette - to taste)
|