5 cups cooked brown rice, cooled slightly 2 tsp. sea salt 4 cups beans of choice, either home cooked or canned 2 cups fresh or frozen white corn, cooked 4 green onions, chopped 1/2 bunch of fresh cilantro, chopped 3 roma tomatoes avocados, peppers, chicken, etc.
**Mix all together and toss with dressing:
1/4 cup fresh lime juice 2 T. red wine vinegar 2 T. sucanat or brown sugar 2/3 c. expeller pressed grape seed oil 6-8 pickled jalapeno pepper rounds from jar or fresh jalapeno 2 t. chili powder 1 t. cumin 1/2 t. salt
Combine all ingredients and put in a blender until smooth. Toss
over rice and bean salad mixture and add more salt and pepper as
desired. May also kick it up a bit with extra chili powder or chipotle
seasoning. Serve on whole grain tortilla with a little melted cheese if
desired or on a toasted corn tortilla or lettuce greens. Add salsa and
sour cream to your liking. This is totally gluten free if the wheat
tortilla is omitted. Check your vinegar first!