Ingredients
- 3 Tbs. extra-virgin olive oil
- 1/2 red onion
- 2 ears of corn, shucked
- 1 red bell pepper
- 1 serrano chile (optional)
- 1 large ripe but firm avocado, halved and pitted
- 1/2 English cucumber, diced
- 1 pint (12 oz./375 g) cherry tomatoes, halved or quartered
- 2 cups (10 oz./315 g) cooked brown rice
- 1 Tbs. white wine vinegar or fresh lemon juice
- Sea salt and freshly ground pepper
- Hot sauce, such as Tabasco, to taste (optional)
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro
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