This Lentil & Brown Rice Salad has a Southwestern flair with grilled corn, tomatoes, avocado and a tangy lime and cilantro dressing. It's a healthy, protein & fiber-filled meal that’s perfect for lunch or dinner.
Combine 1 cup blend with 2 1/4 cups water and bring to a boil. Cover and simmer for 20-22 minutes or until all water is absorbed. Remove from heat and allow to stand for 5 minutes. Fluff with fork and spread out on a baking sheet to let cool.
Meanwhile, whisk lime juice, oil, garlic, cumin, dijon mustard and sugar in a small bowl to combine. Season to taste with salt and pepper.
Combine cooled rice blend with tomato, corn, cilantro, onion, scallion and jalapeno (if desired) in a large bowl. Pour dressing over and gently mix to coat well; season to taste with more salt and pepper. Top with diced avocado. Garnish with additional lime wedges on the side.