SOUTHWESTERN GRAIN MEDLEY

1/2  cup		fresh or frozen corn kernels
4  teaspoons		extra virgin olive oil
1  cup		cooked quinoa
1/2  cup		cooked brown or wild rice
1/2  cup		canned black beans, rinsed and drained
1/2  cup		finely chopped red bell pepper
1/2  cup		finely chopped green bell pepper
1/2  cup		finely chopped, seeded cucumber
2  tablespoons		thinly sliced green onion
2  tablespoons		lime juice
1-1/2		½ teaspoons finely chopped fresh jalapeno or serrano chile peppers
1  pinch		Kosher salt
1  pinch		Freshly ground black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the SOUTHWESTERN GRAIN MEDLEY ingredients. The serving size for any ingredient in SOUTHWESTERN GRAIN MEDLEY may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Thaw corn, if frozen. Heat a large nonstick skillet over medium-high heat. Add the corn and the 1 teaspoon oil. Cook and stir about 5 minutes or until browned and toasted. Transfer to a large bowl. Add the quinoa, rice, black beans, bell peppers, cucumber, green onion, lime juice, the 1 tablespoon oil, jalapeno, and cilantro. Mix well; season to taste with kosher salt and black pepper.