This is one of my favorite salad concoctions that I could eat every single day. It’s refreshing, fills you up, and satisfies that craving for a Chipotle Burrito Bowl.

Ingredients:

1 cup brown rice

1 - 14.5 oz can black beans

1/2 cup fresh or frozen corn

1 cup zucchini, finely chopped

1 cup cucumber, finely chopped

1 cup tomatoes, finely chopped

1 jalapeno, seeded and finely chopped

1/2 cup white onion, chopped

1/2 cup cilantro leaves, chopped

4 Tbsp lime juice (from about 2 limes)

Black pepper, freshly ground

Avocado and/or black olives to garnish (optional)

Instructions:

1. Rinse the rice until the water runs clear and place in a saucepan along with 2 cups water. Bring the water to a boil over high heat. Cover and reduce heat to low, and simmer until the rice is tender, about 30 minutes or so.

2. In the meantime, chop the vegetables and place all remaining ingredients including the lime juice and stir.

3. Once the rice is tender, remove the saucepan from the heat and let stand covered, for 10 to 15 minutes.

4. Spoon the rice into the vegetable bowl and stir, mixing it well.

5. Let stand at room temperature to let the flavors meld together, or cover and refrigerate to serve later.

6. Garnish with chopped avocado and black olives before serving.

Yields 10 cups