Layered Corn, Black Bean & Rice Salad

Serves: 10

Prep Time: 15 min.

Total Time: 25 min.

1/2 cup finely chopped cilantro, packed, divided 125 mL
2/3 cup mango and chipolete dressing 150 mL
1/2 tsp salt, divided 2 mL
1 lime, juiced
1 cup canned black beans, rinsed and drained 250 mL
1/4 cup finely chopped red onion 60 mL
2 large cobs barely cooked corn, cooled and kernels removed
2 cups chopped lettuce 500 mL
2 cups cooked and long grain brown rice 500 mL
1 each red and yellow peppers, cored and diced
1. COMBINE half of each of the cilantro, dressing, salt and all of the lime juice in a medium bowl. Add beans and onion, stir well and set aside.
2. PLACE corn on the bottom of a 10-cup (2.5 L) container. Spoon bean mixture overtop corn in an even layer, then top with lettuce. Stir rice with remaining cilantro, dressing and salt. Evenly spoon over lettuce and top with peppers. Cover and keep cool for up to 4 hours before serving.

 

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