Ergo

Southwest Confetti Salad - adapted from Cooking Light

I love this recipe for its versatility and its simplicity but very bold flavors. I have never made it with the jalapeno peppers and sometimes omit or make additions based on what I have in kitchen or what is ripe at the store. I do add avocado which gives it a little more depth.

Ingredients

1 cup cooked brown rice
1 cup fresh corn kernels (about 2 ears)
1 cup coarsley chopped zucchini
1 cup grated carrot
1/2 cup diced plum tomato
1/3 cup diced red bell pepper
1/4 cup chopped green onions
2 tbsp diced red onion
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1 tbsp canola oil
1 tbsp minced seeded pickled jalapeno peppers
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp chili powder
1 (15 oz) can black beans rinsed and drained

Directions

1. combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.
Yield: 6 servings (serving size about 1 cup)

Number of Servings: 6

I would like to submit this recipe for this week blogger secret ingredient: Lime. Hosted by Jen of My Kitchen addiction.