Recipes

SP Herb Black Rice Roasted Vegetable Salad

SP Herb Black Rice Roasted Vegetable Salad

Course: Salad

Ingredients

2 cups cooked SP Herb black rice

1 cup frozen corn

1 cup black beans

1 tomato, diced

1 avocado, diced

1 cup diced cucumber

1/2 cup Greek yogurt

1/2 chopped bottled roasted red peppers

1/4 chopped fresh coriander

Sea salt

Instructions

Preheat the oven to 225 degrees C.
Place the frozen corn in a colander and run under cold water and pat dry. Don't worry about defrosting them completely. Spread the corn in a single layer on a baking pan. Spray lightly with oil, tossing to coat. Roast in the oven for 10 minutes, toss the kernels, then roast again for 5 more minutes. Remove and let cool.
Mix together all of the salad ingredients in a large bowl. In a separate bowl combine the yogurt, roasted red peppers, coriander and a pinch of salt. Use a hand blender to puree together until smooth.
Toss the dressing with the rice salad immediately before serving