Tex Mex Rice Wrap
2 1/2 cups Instant Brown Rice (I'd use regular rice, personally)
1/2 cup chopped green pepper
1 cup chopped tomato
1/4 cup chopped cilantro
1/2 cup shredded Vegan Monterey Jack cheese
1/4 cup red wine vinegar
1 cup sliced cucumber
1 cup corn
1 can sliced black olives (4-6 ounce)
1/2 lime juiced
1 tbsp. salt free seasoning
1/4 cup olive oil
2 3/4 cups water
1. Cook rice with water according to package directions. Once cooked, set aside to cool slightly.
2. Whisk together red wine vinegar, olive oil, salt free seasoning and lime juice. Combine all the vegetables and toss with dressing to marinate.
3. Gently combine marinated vegetables and "cheese" with rice.
4. Serve as a salad or a wrap with lettuce.