Learn how to make Corn and Roasted Red Pepper Rice Salad, one of Rita's recipes for brown bag lunches.

Corn and Roasted Red Pepper Rice Salad


  • 1 teaspoon canola oil
  • 3 cloves garlic, minced
  • ½ cup roasted red peppers, drained and chopped
  • 1 (10-ounce) package frozen corn, thawed
  • ¼ cup chopped cilantro
  • 2 cups cooked brown rice


  • 2 tablespoons canola oil
  • ¼ cup fresh lime juice
  • 1 tablespoon cumin


  1. Heat oil over medium heat in large skillet. Add garlic and cook for 1 minute.
  2. Add red peppers and corn and cook until heated through, about 1 minute. Transfer to large bowl and add cilantro and cooked rice.
  3. In medium bowl combine dressing ingredients. Toss salad with dressing and refrigerate 1 hour for flavors to blend.

Makes 4 servings.