Confetti Rice Salad

• 1 1/2 cups cooked brown rice
• 1 (15 ounce) can corn
• 1 (15 ounce) can chickpeas
• 1 jalapeno pepper
• 1/2 red bell pepper
• 1/2 red onion
• 1/2 cucumber
• 1/2 cup cilantro
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon cardamom
• 1/2 cup feta cheese
• 1 lemon
• 1/4 cup olive oil
• salt
• pepper

1. Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

brown rice, corn, chickpeas, pepper, red bell pepper, red onion, cucumber, cilantro, cumin, coriander, cardamom, feta cheese, lemon, olive oil, salt, pepper

Taken from www.food.com/recipe/confetti-rice-salad-368140 (may not work)