Confetti Rice

• 1 cup canned black beans - drained
• 1 cup steamed and cooled wild rice blend
• 1 cup queso fresco
• 1 lemon - Juiced
• 1 red bell pepper - small dice
• 3/4 cup fresh corn kernals
• 1/4 c olive oil
• 1 small jalapeno
• 1 bunch cilantro
• 1 cup shredded carrots
• Julienned Jimaca
• 1 lime quartered
• 1/4 tsp sea salt - fine grain

1. Steam 1 cup wild rice blend. Cool.
2. Heat Olive Oil
3. Dice and sautee red peppers with corn. Add salt.
4. Rinse/ Strain 1 cup black beans and add to large mixing bowl.
5. Chop cilantro and add to mixing bowl
6. Dice jalapeno and add to bowl.
7. Add Carrots to the bowl.
8. Add the juice of the lemon to the bowl.
9. Toss mixture with cooled rice.
10. Fold in 3/4 c crumbled queso fresco.
11. Plate with additional crumbled queso, jimaca and lime wedge.

black beans, queso fresco, lemon juiced, red bell pepper, fresh corn kernals, olive oil, jalapeno, cilantro, carrots, lime, salt

Taken from www.epicurious.com/recipes/member/views/confetti-rice-1202882 (may not work)