ROASTED CORN, AVOCADO, TOMATO & GRAIN SALAD

ROASTED CORN, AVOCADO, TOMATO & GRAIN SALAD

SERVINGS 4
Course Entree, Lunch, Salad
Cuisine American, Mexican

Ingredients
 

  • 1 1/2 cups corn frozen
  • 1 medium red bell pepper diced
  • 1 cup brown rice cooked medium-grain or long-grain
  • 1 1/2 cups cherry tomatoes quartered (about 12 – 15)
  • 1/2 medium cucumber diced
  • 1 large avocado diced
  • 1/2 medium red onion diced
  • 1 cup cilantro finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • sea salt & pepper to taste

Instructions
 

  • Set a nonstick skillet or cast-iron skillet on high heat. Once hot, add the frozen corn and the bell pepper. Let the veggies rest in the skillet untouched for 1 – 3 minutes until a deep sear appears on the corn and peppers, then mix them together in the skillet using a spatula for another 1 – 2 minutes. Remove from the heat.
  • In a large mixing bowl, add ALL of the ingredients and toss together. Season to taste with hot sauce, sea salt & pepper.
Keyword 21 day fix, 2b mindset, 30 minute meals, avocado, salad, vegan, vegetarian, Veggies, veggies most
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