Mexican Brown Rice Salad Recipe | Food Network UK

Ingredients

• 2 ears corn, husked
• Olive oil, for brushing
• 1 cup cooked brown rice
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 1 red pepper, seeded and finely chopped
• 1 bunch spring onions, sliced
• 1 small jalapeno, seeds and rib removed, diced
• 3 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• 3 tablespoons chopped fresh coriander
• Salt
• freshly ground black pepper
• 1 cup crumbled queso fresco or feta cheese