Southwest Garlic Cilantro Rice Bowls

Ingredients

• 2 cups long-grain rice, cooked and warm
• 5 tbsp Garlic Cilantro Dark Balsamic, divided
• 1/4 cup olive oil, divided
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups corn kernels, fresh or frozen
• 1 tsp ground cumin
• 1.5 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 cup chopped fresh cilantro, divided
• 1/2 cup crumbled cotija or feta
• Lime wedges, to serve

Let’s make it

1. Whisk 4 tbsp Garlic Cilantro Dark Balsamic with 3 tbsp olive oil, 1/2 tsp salt and the pepper to make the dressing. Set aside.
2. Heat the remaining 1 tbsp olive oil in a skillet over high. Add the corn in one layer and char 4-5 minutes without stirring, then stir and char 3 minutes more.
3. Add the black beans, cumin and 1/2 tsp salt to the pan and warm through for 2 minutes.
4. Fluff the warm rice with the last 1/2 tsp salt, half the cilantro and 2 tbsp of the dressing so it seasons from underneath.
5. Build the bowls: rice, then the corn and beans, tomatoes, avocado and red onion.
6. Spoon the remaining dressing over each bowl and finish with cheese, the rest of the cilantro, the last tablespoon of dark balsamic and lime wedges.