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Brown Rice and Quinoa Salad (Southwestern Style)
Ingredients
  • 1 ½ cup cooked brown rice
  • 1 ½ cup cooked quinoa
  • 1 cup frozen thawed corn - or use the kernels from cooked corn on the cob
  • 15 oz black beans - rinsed and drained
  • 1 red bell pepper - diced
  • 3 green onions - sliced
  • 1 large mango - diced
  • 1 handful fresh cilantro - chopped
  • 1 jalapeño, seeded or not - finely diced, optional (to add some heat)
  • subheading: FOR THE YOGURT LIME DRESSING:
  • ⅓ cup vegan plain yogurt - unsweetened
  • 3 tbsp lime juice (about 2 small limes)
  • 1 tbsp agave nectar or maple syrup
  • 1 small clove of garlic - crushed
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • ½ tsp dried oregano
  • ½ tsp salt - or more, to taste
  • 3 tbsp water
Steps
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