Ingredients
- 1 pouch Palmini rice, rinsed, excess moisture squeezed out*
- 1 poblano pepper, finely chopped
- 1 cup frozen sweet corn, thawed
- ½ red onion, finely chopped
- 15 oz can black beans, rinsed and drained
- ½ cup cilantro, finely chopped
Chipotle Lime Dressing Ingredients
- ¼ cup lime juice
- 3 tbsp roasted tahini or olive oil*
- 2 tbsp maple syrup
- ½ tsp cumin
- 1 tsp chipotle chili powder
- ½ tsp garlic powder
- 1 tsp kosher salt
Method
- Add all of the ingredients for the salad to a large bowl.
- Combine the dressing ingredients in a jar and whisk to combine. Drizzle over the salad and toss to coat. Season to taste.
- This salad is best prepared at least an hour in advance, and even better the next day! It can be prepared in advance and enjoyed for up to 4 days when stored in an airtight container in the fridge.
Notes
*For the Palmini Rice, be sure to rinse thoroughly and squeeze out all excess moisture with a dish towel. This improves the texture and enables the rice to absorb the delicious dressing and have the best flavor!
*If you want to use a more traditional grain option, you can substitute with 2 cups cooked white rice, quinoa or orzo
*For an oil-free option, roasted tahini is a delicious creamy option for preparing this dressing. If you are not looking for oil-free, you can use cold pressed olive oil, or even a combination of both!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
