Southwestern Confetti Salad June 8, 2016 By Jump to recipe Southwestern Confetti Salad June 8, 2016 by EIR Category Recipes Persons 4 Ingredients 1/2 cup brown rice, long grain, cooked 1/2 cup corn, sweet, frozen, organic 1 small zucchini, skin on 1/2 cup carrot, sliced 1/4 cup cherry tomatoes 1/4 cup red pepper, sweet, chopped 1/4 cup red onions, chopped 1 tbsp basil, fresh, chopped 1 tbsp. lime juice, raw 1/4 tsp chili powder 1/2 tsp cumin, ground 1/2 tsp garlic powder 1/4 tsp black pepper, ground 1/8 tsp sea salt 1 cup black bean, no added salt 2 cup pinto beans, no added salt Instructions Thaw corn, chop zucchini and cut cherry tomatoes in half. Rinse and drain black and pinto beans. Mix all ingredients together and stir well. Cover and chill at least 1 hour before serving. © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.