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