INGREDIENTS
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1/4 cup fresh lime juice (4 limes)
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3 tablespoons olive oil
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3 tablespoons roasted tomato salsa
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1 teaspoon ground cumin
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1/2 teaspoon salt
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2 cups cold cooked brown rice
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1 cup cooked fresh or thawed frozen corn kernels
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2 15-oz. cans black beans, drained and rinsed
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1 red bell pepper, seeded and diced
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1 cup small cherry tomatoes, halved
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3 scallions, thinly sliced
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1 avocado
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1 tablespoon chopped fresh cilantro, optional