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Ingredients

• 1 cup cooked brown rice
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup coarsely 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 tablespoons diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1 tablespoon minced seeded pickled jalapeño peppers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can black beans, rinsed and drained

Description

“This Recipe Was One Of My Husband's Staple Meals During College. I've Made It Fresher And Healthier By Using Fresh Vegetables And Substituting Brown Rice For White Rice.â€� —Karen Waldman, Brookfield, Connecticut

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