Layered Corn, Black Bean & Rice Salad
Prep Time
Serves
Cooking Mode
½ cup finely chopped cilantro, divided
⅔ cup mango chipotle dressing, divided
½ tsp salt, divided
1 lime, juiced
1 cup canned black beans, rinsed and drained
¼ cup finely chopped red onion
2 large cobs barely cooked corn, cooled and kernels removed
2 cups chopped lettuce
2 cups cooked long grain brown rice
1 each red and yellow peppers, cored and diced
½ cup finely chopped cilantro, divided
⅔ cup mango chipotle dressing, divided
½ tsp salt, divided
1 lime, juiced
1 cup canned black beans, rinsed and drained
¼ cup finely chopped red onion
2 large cobs barely cooked corn, cooled and kernels removed
2 cups chopped lettuce
2 cups cooked long grain brown rice
1 each red and yellow peppers, cored and diced
Directions
1Combine 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.
2Place 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.
Disclaimer
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Personal Note
Personal Note
