Black Bean and Aztec (Brown Rice Blend) Rice Salad

Deliciously healthy, full of fiber and low in fat! My kind of salad. I used a rice blend called Aztec, which was made of Colusari red rice, long grain brown rice, split peas and amarath. I saw it at a bulk store, I had never seen such a blend before so of course I bought it! I am sure this salad would be just a tasty with a brown and wild rice blend. I make extra rice on one day of the week so I can use it in salads and soups easily. I have even frozen rice successfully in portion size spoon fulls on a cookie sheet lined with parchment paper, then placed the frozen rice in a ziplock bag for easy use. NOTE: ***Time does not include cooking rice. ***

• Ready In: 15 mins
• Serves: 6-8
• Yields: 4 cups

Ingredients

• Salad Ingredients

• 1  cup rice, cooked
• 1  cup black beans
• 1  cup corn
• 1  celery rib, diced finely
• 1  tomatoes, diced
• 4  tablespoons red onions, diced finely
• 1⁄4 cup cilantro leaf (reserve some for garnish)
• 8  tablespoons salsa, I like it hot. (for garnish)

• Dressing Ingredients

• 2  tablespoons red wine vinegar
• 1  tablespoon  balsamic vinegar
• 1⁄2 lime, juice of
• 1⁄4 teaspoon sea salt
• 1⁄2 teaspoon pepper, coarsly ground

Directions

1. Combine salad ingredients in medium size bowl. (except the salsa).
2. Combine dressing ingredients in small bowl and wisk. Adjust to suit personal taste.
3. Mix dressing with rice and bean mixture.
4. When serving top with 1 tablespoon salsa and a bit more cilantro.
5. Eat healthy!