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Roasted Corn, Avocado, Tomato & Grain Salad

Prep: 10 min
Cook: 5 min
Total: 15 min

Ingredients

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

 

Steps

Step 1

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.

Step 2

In a large mixing bowl, add ALL of the ingredients and toss together. Season to taste with hot sauce, sea salt & pepper.