Mexican Street Corn Buddha Bowls

Mexican Street Corn Buddha Bowls:

• 1 cup uncooked white or brown rice
• 5 ounces mixed greens of choice I used a kale, chard and spinach blend
• 1 ½ cups red cabbage thinly sliced
• 2 husks corn grilled
• 1 cup cherry tomatoes halved
• 1/3 cup red onion finely chopped
• 1/3 cup queso fresco crumbled
• ¼ cup pistachios chopped
• 4 hard boiled eggs peeled and sliced
• 1 avocado sliced

Basil-Lime Vinaigrette:

• 1/2 cup olive oil or grapeseed oil
• 1/4 cup lime juice
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons pure maple syrup or honey
• 1 Jalapeno pepper seeded chopped
• 1 clove garlic minced
• 1/2 teaspoon salt or to taste
• 1/4 cup packed fresh basil leaves or cilantro