With all the flavors of your favorite Mexican dish, this rice salad is one of Marla’s favorite grain salads that is filling as a meal in its own right.
For more delicious salads, watch New Leaf!
Episode for this recipe
To prepare fire roasted white corn, toss corn kernels in 1 teaspoon extra-virgin olive oil and chili lime seasoning. Broil for five minutes on a greased baking sheet.
Mix all salad ingredients and lightly mix dressing in.
Notes:
To prepare fire roasted white corn, toss corn kernels in one teaspoon extra-virgin olive oil and chili lime seasoning. Broil for five minutes on a greased baking sheet.
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