Source: Bristol Farms Deli

1 cup brown rice
2 small ears corn
1/4 cup pumpkin seeds
1/4 cup kidney beans, rinsed
1/2 red onion, diced
1/2 cup diced jicama
2 tablespoons finely diced jalapenos
2 1/2 ounces feta cheese, crumbled
1/2 pound turkey breast, deli style, diced
1/2 cup salsa
2 tablespoons lime juice
1 tablespoon olive oil
3/4 teaspoon cumin
1 tablespoon fresh oregano
3/4 teaspoon garlic, minced
Salt and black pepper, to taste

Cook rice according to package directions and chill.

Grill corn and cut off cob. Toast pumpkin seeds.

Place rice, corn and toasted pumpkin seeds in a large bowl and add kidney beans, red onions, jicama, jalapeno, feta cheese and diced turkey. Toss gently.

In another bowl, mix salsa, lime juice, olive oil, oregano, cumin and garlic to make a dressing. Mix well.

Add dressing to the rice mixture and toss. Season with salt and pepper to taste if desired.

Makes 8 servings.