Southwestern Black Bean and Brown Rice Salad

Serves 6

2 cups cooked brown rice
1 15-oz can black beans, drained and rinsed
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 ½ cups corn kernels, fresh or frozen
1 4-oz can mild green chilies
1 cup roasted red peppers, chopped
4 cups cabbage, chopped in a small dice
2 cups broccoli, cut into small bite-sized pieces, stems included
1 cup Cremosa cheese, crumbled

Juice of 2 lemons or limes
½ cup olive oil
1 Tb ground cumin
4 cloves garlic, peeled and crushed
2 tsp Tajin seasoning
Salt and pepper to taste

Make the salad dressing and set aside.

In a saucepan, bring a couple of cups of water to a boil and cook the corn for just a couple of minutes. Add the broccoli and cook for just barely two minutes more until it is bright green and just almost tender.

Drain and rinse under cold water. Drain well.

Toss all of the ingredients in a large bowl with the salad dressing and serve.

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