Corn and Tomato Rice Bowl

Corn and Tomato Rice Bowl


  • 1 can black beans-drained and warmed up
  • white rice-cook per instructions
  • 2 -3 corn cut off the cob and cooked
  • 2-3 heirloom tomatoes seeded and diced
  • 1/2 cup red onion, diced
  • 1 scallion, diced
  • 1 jalapeño, diced (remove seeds for mild)
  • 2 Tbsp chopped cilantro
  • 1 fresh lime, juiced
  • kosher salt and fresh pepper to taste
  • 1-2 avocado sliced - optional
  • Cheese-Mexican blend


  • Combine all the ingredients except for rice, avocado, cheese and black beans.
    Place rice in bowl and add the mixture on top-section on 1/3 of the rice. Place warmed black beans and avocados on the other 2 sections of rice. Top with cheese.

Source: Created and tested by Cindy Bevans

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