Southwestern Spinach & Brown Rice Salad

Southwestern Spinach & Brown Rice Salad

Southwestern Spinach & Brown Rice Salad

Take your taste buds to the border with grilled corn-on-the-cob, black beans, Cotija cheese and a hint of Sriracha seasoning for extra kick.
Course Salad
Cuisine Veggies
Servings 1


  • 1 Fresh Express Baby Spinach
  • 2 Ears Corn on the cob cleaned
  • 1 Cup Black Beans Canned, Drained
  • 1 1/2 tsp. Parsley Fresh, Minced
  • 1 Cup Brown Rice
  • 2 Cups Vegetable Stock
  • Kosher Salt To Taste
  • Ground Black Pepper to Taste
  • 1 ounce Red Wine Vinegar
  • 1 Cup Mayonnaise
  • 1/2 tsp. Sriracha Seasoning
  • 1 Tbsp. Honey
  • 2 Tbsp. Cotija Cheese
  • 3 Each Lime Wedge
  • 2 Tbs Baby Radish Matchsticks


  • Pre-heat grill to medium high heat.
  • Place the corn ear on the grill. Grill until the corn is roasted on all sides. About 2-3 minutes per side.
  • Remove the corn for the grill, chill and reserve.
  • Place the rice is medium size sauce pan with vegetable stock. Season with salt and pepper.
  • Bring the pot to a boil, after it reaches a boil, stir the rice once and reduce heat to low. Cover with a tight-fitting lid.
  • Allow rice to simmer for 30 minutes or until fork tender, after its ready reserve and chill.
  • Remove the corn kernels from the ear.
  • Combine the corn kernels, be sure to reserve some for garnish, with the Fresh Express Sweet Kale Chopped Kit, black beans, and parsley. Toss with all the dressing.
  • Place rice at the base of a bowl, and top with the Fresh Express salad kit.
Made with
Baby Spinach

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