A vibrant and flavorful brown rice salad packed with colorful vegetables and a tangy dressing.
Thaw the peas and corn by placing them in a strainer and running hot water over them.
Ensure the peas and corn are fully thawed to avoid excess water in the salad.
Combine the thawed peas, corn, cooked brown rice, diced jicama, dried cranberries, and chopped green onions in a large mixing bowl.
Mix gently to avoid mashing the ingredients.
In a small bowl, whisk together the olive oil, lemon juice, lemon pepper seasoning, and salt to create the dressing.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss until all ingredients are evenly coated.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the salad in individual bowls or on a platter. Enjoy your colorful and healthy meal!
Garnish with additional chopped green onions or a sprinkle of lemon zest for extra flavor.
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