Monterrey Mexican Rice Salad Recipe

1/2 cup sour cream
1/2 cup red salsa, (not chunky)
1/2 cup olive oil
1 tsp kosher or sea salt
4 cups cooked long grain brown rice
1 box (10 oz) frozen corn kernels, thawed and drained
1/2 cup diced green bell pepper
1 small zucchini, washed and diced
3 Roma tomatoes, washed and diced
2 green onions, washed and chopped
1/2 cup sliced ripe olives
1 cup finely shredded Monterrey Jack Cheese

In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until smooth and creamy; taste and adjust seasoning as desired.

Add the remaining ingredients to salad bowl and stir well to coat with dressing.
Serve immediately.

Will serve 4 to 6.