Ingredients:

 

• 1 cup uncooked                          Heirloom Red Rice                                                                        

• 2 cups Vegetable Broth

• 3 tablespoons Virgin Olive Oil

• 2 tablespoons Freshly squeezed lime juice

• 7 Green onions diced

• 1 tablespoon red wine vinegar

• ½ teaspoon ground cumin

• 1 yellow bell pepper seeded and chopped

• ¼ cup chopped fresh cilantro

• ¼ cup corn kernels

• 2 cans (15 ounces) cans black beans

• Salt and pepper to taste

 

 

 

  Cooking Directions:

 

• Boil 2 cups of vegetable broth in a medium saucepan and cook rice.

• Cover pan and remove from heat

• Let stand for five minutes

• In a large bowl whisk together red wine vinegar, lime juice, cumin & olive oil

• Add green onions, corn, black beans (drained), bell pepper & cilantro and toss to coat

• Fluff the rice and add to the vegetable mix

• Add salt and pepper to taste