Pan-Seared Scallops with Southwestern Rice Salad

Ingredients

• 1 can corn, drained
• 2 teaspoons olive oil, divided
• 1 cup grape tomatoes, halved
• 1 can black beans, rinsed and drained
• 3 cups cooked brown rice
• 1 pound dry scallops (about 16)
• 1 teaspoon chili powder, divided
• + 4 more ingredients
• • ½ teaspoon salt, divided
  • ½ cup chopped scallions
  • 1 lime
  • 2 tablespoons chopped fresh cilantro

1. Squeeze juice from half the lime into a large bowl; add 1 teaspoon olive oil, 1/2 teaspoon chili powder and 1/4 teaspoon of salt; stir well with a whisk. Add beans, corn, tomatoes, scallions, and cilantro; toss gently to combine. Stir in cooked rice, and toss until thoroughly combined. Cover l...

View full recipe at My Recipes