Adapted from Wolf Creek Brewing Co., Valencia, CA

• 1 cup brown rice
• 1 (15-oz) can black beans
• 1 Tbs dried onion
• Salt to taste
• Romaine lettuce
• 1/2 cup cheddar cheese, shredded
• 1/2 (15-oz) can corn -OR- 2 fresh corn cobs, kernels removed
• Salsa
• For serving: Hot chile sauce, corn chips

Cook brown rice according to instructions. Place beans, onion, and salt in a pan over medium heat and cook till bubbly. Shred lettuce and put in the bottom of two large bowls. Layer rice, beans, cheese, corn, and salsa. Eat with chips or alone.

TIP: Add a bit of shredded cheese to the beans while cooking to thicken them.

This was adapted from the Wolf Creek Restaurant & Brewing Co. in Valencia, CA that we would go to when Bear lived there with Rob and Tanner. (Bear lived with a lot of people in his life.) The salad was so awesome that Brooke thought we should make up our own version. It is named after Brooke because she was the reason that Bear was in Valencia and we stumbled on the salad.