For the Avocado Corn Salsa

• 1 avocado, diced
• 1 tomato, seeded and diced
• 1 jalapeno, finely diced
• 1 red onion, finely diced (reserve 1/4 cup for the rice)
• 1 cup fresh, canned for thawed frozen corn
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp chili powder
• pinch of salt and pepper

For the Chimmichurri Sauce

• 1 1/2 cups fresh parsley
• 1 1/4 cup fresh cilantro
• 2 tbsp olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic
• 1/8 tsp sea salt
• 2 tbsp water

For the Rice

• 1 1/3 cup water
• 1 1/3 cup quick cooking brown rice
• 1 tomato, diced
• 1/4 cup red onion (left over from the salsa)
• 4 cloves garlic, diced
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp sea salt

For the Bowls

• 1 19 oz. can black beans, drained and rinsed or approx. 1/2 cup black beans per serving