• Elisa Juarez

Southwest Grain Medley

Updated: Sep 11

This recipe came from my Aunt Laurel who made it one summer when we were visiting her in Maine.


1 cup sweet corn (fresh or frozen) 2 cups cooked quinoa 1 cup cooked brown rice 1 can black beans 1-2 cups chopped bell peppers or celery 1 cup chopped cucumber 4 T. sliced green onions 4 T. lime juice Fresh cilantro Salt & pepper Olive or avocado oil


1. Roast corn in olive oil in skillet over medium heat. Stir until browned; put in bowl. 2. Add black beans, quinoa, rice, peppers/celery, cucumbers, green onions, lime juice, 2 T. oil, cilantro, salt & pepper. Mix together.



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