Name: Southwestern Spinach & Brown Rice Salad
Ingredients: 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

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.

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Course Salad

Cuisine Veggies

Servings

Ingredients

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

Instructions

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

Southwestern Spinach & Brown Rice Salad