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 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.|