Family Foods

Layered Corn, Black Bean & Rice Salad

Makes 10 https://www.sobeys.com/en/recipes/layered-corn-black-bean-rice-salad/

Ingredients:

• 1/2 cup (125 mL) finely chopped cilantro, divided
• 2/3 cup (150 mL) mango chipotle dressing, divided
• 1/2 tsp (2 mL) salt, divided
• 1 lime, juiced
• 1 cup (250 mL) canned black beans, rinsed and drained
• 1/4 cup (60 mL) finely chopped red onion
• 2 large cobs barely cooked corn, cooled and kernels removed
• 2 cups (500 mL) chopped lettuce
• 2 cups (500 mL) cooked long grain brown rice
• 1 each red and yellow peppers, cored and diced

Directions:

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.