You might think you recognize this recipe from Closet Cooking, because he provided the inspiration for it. But this is Soooo much simpler. See, I aspired to his recipe, but I didn't have some of the ingredients, and others were just too darn difficult to get. This is his Zucchini and Corn salad made easy, for those of us who are not stocked with quinoa. --AnglophileLV
*Also, I used some of the leftover taco seasoning to flavor the pulled pork in my Enchiladas.
Roasted Vegetable Rice Salad
1 batch taco seasoning (see below)
1 ear grilled corn cut from cob
1 zucchini chopped into sticks, grilled, and chopped into small pieces
1 roasted red bell pepper chopped into pieces
1 cup black beans
1 jalapeno choppped fine
1 green onion chopped
1 tablespoon oil
2 lime’s juice
salt and pepper to taste
1. Cook the rice. Add the taco seasoning.
2. Mix the rice, corn, zucchini, black beans, jalapeno pepper, red pepper, and green onion and in a large bowl.
3. Mix in the oil, lime juice, salt and pepper.
1/2 tsp chili powder
1/2 teaspoon paprika
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions:1. Mix everything.