Mexican Confetti Bowl

Health Rating

Ingredients

142 gm	Lettuce, spring mix (mesclun)
1 cup	Brown rice, long-grain, dry
1 can (15oz)	Black beans, canned (rinsed and drained)
1 tsp	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	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)

Cook brown rice according to package instructions. Set aside to cool.
Whisk all vinaigrette ingredients and set aside (I like to use a glass measuring cup to mix in so it’s easier to pour).
To assemble bowl, distribute mixed greens among four bowls. Top with rice, then black beans and red pepper and corn sauté.
Pour vinaigrette over salads. Serve immediately.
Note: Have problems with sticky, overcooked rice? Did you know that brown rice can be boiled like pasta? Simply use four parts water to one part rice. Boil for 30 minutes or until tender, and drain.
Corn and Red Pepper Sauté:
1. Heat ghee in a medium saucepan over medium heat. Add corn and red pepper and sauté for 2 minutes allowing the corn and pepper to so en slightly. Add water and cook for 2 minutes more, or until the water has evaporated. Add spices and cook for 1 minute more. Remove from heat adding lime juice, cilantro, salt and pepper.
2. Note: Try adding a pinch of smoked paprika for an added dimension.
Cilantro Lime Vinaigrette:
1. Combine vinaigrette ingredients in a bowl and whisk to combine.
2. Note: To get the most juice out of citrus, roll on the counter with gentle pressure. This will help to break up the segments, making it easier to juice a er being cut open.

Calories 510

Calories from fat 155

Calories from saturated fat 26.9

Total Fat 17.2 g

Saturated Fat 3.0 g

Trans Fat 0.1 g

Polyunsaturated Fat 2.5 g

Monounsaturated Fat 11.0 g

Cholesterol 2.5 mg

Sodium 505 mg

Potassium 797 mg

Total Carbohydrate 75 g

Dietary Fiber 11.7 g

Sugars 5.2 g

Protein 13.5 g

Recipe from: Alethea Copelas, The Inspired Kitchen