This is an easy salad that is great alone as a lunch or a wonderful side dish for dinner. It takes minimal amount of time to prepare which is great for a busy work night. Great served at room temp or chilled.
Southwestern Confetti Salad (adapted from Cooking Light)
1 cup cooked rice (cooked in veggie broth from added flavor)
1 cup frozen corn kernels, thawed and drained
1 medium zucchini, chopped
1 cup grated carrot
1 tomato diced
1/2 red bell pepper, chopped
1/4 cup green onions, chopped
2 TBS fresh chopped cilantro
1 TBS lime juice
2 TBS olive oil
1 TBS minced seeded jalapeno pepper (optional)
1/4 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin powder
1/4 tsp ground black pepper
1 can black beans, rinsed drained
Combine all ingredients in a large bowl, stirring well to combine.
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