(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:
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.
Note: Try adding a pinch of smoked paprika for an added dimension.
Cilantro Lime Vinaigrette:
Combine vinaigrette ingredients in a bowl and whisk to combine.
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 from fat155
Calories from saturated fat26.9
Total Fat17.2 g
Saturated Fat3.0 g
Trans Fat0.1 g
Polyunsaturated Fat2.5 g
Monounsaturated Fat11.0 g
Total Carbohydrate75 g
Dietary Fiber11.7 g
Alethea Copelas, The Inspired Kitchen