Bristol Farms Deli Brown Rice Salad

  • 1 cup brown rice
  • 2 small ears corn
  • 1/4 cup pumpkin seeds
  • 1/4 cup kidney beans, rinsed
  • 1/2 red onion, diced
  • 1/2 cup diced jicama
  • 2 Tbsp finely diced jalapeños
  • 2 1/2 oz. feta cheese, crumbled
  • 1/2 lbs turkey breast, deli style, diced
  • 1/2 cup salsa
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • 3/4 tsp cumin
  • 1 Tbsp fresh oregano
  • 3/4 tsp garlic, minced
  • Salt and black pepper, to taste image placeholder

Cook rice according to package directions and chill.

Grill corn and cut off cob. Toast pumpkin seeds.

Place rice, corn and toasted pumpkin seeds in a large bowl and add kidney beans, red onions, jicama, jalapeño, feta cheese and diced turkey. Toss gently.

In another bowl, mix salsa, lime juice, olive oil, oregano, cumin and garlic to make a dressing. Mix well.

Add dressing to the rice mixture and toss. Season with salt and pepper to taste if desired.

Servings: 8
Source: Bristol Farms Deli
Submitted by: Recipe Group Member