Warm Summer Salad with Black Beans, Sweet Corn & Jasmine Rice

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1 Tbsp Olive oil
1 small Red onion, cut in half and sliced
1 clove Garlic, chopped
¼ lb Mushrooms, quartered
2 ears Corn, kernels removed from the husk
1 (15 oz) can Black beans, drained
½ lb Tomatoes, cut in 1” chunks
¼ cup, packed Basil, torn
¼ cup Braggs Liquid Amino Acids (soy protein)
To taste Freshly ground black pepper
1 recipe Jasmine rice (recipe follows)
3 oz Baby spinach
¼ cup Pumpkinseeds, toasted

1. Heat a large sauté pan over medium high heat. Add the olive oil, onion and garlic. Sauté a few minutes until onions begin to caramelize. Add the mushrooms and corn and cook until mushrooms are done; about 4-5 minutes. Add black beans and tomato and heat through. Remove from the heat, toss in the basil and liquid amino acids. Season with a few turns of black pepper.

2. Spoon the rice into a bowl and top with the spinach. Pour the warm vegetables over the spinach and sprinkle with the pumpkinseeds. 

Steamed Jasmine Rice
3/4 cup  Jasmine Rice (Mahatma Brand; does not require washing)
1-1/4 cups Water

1. Place rice in a rice cooker with the water and use normal cycle, or bring to a boil on the stovetop, lower heat, and simmer approx. 20 min. until tender.

Yield:  4-6 Servings