Fiesta Layered Salad
Expect “oohs and ahhs” at your next barbecue or picnic when you pull out this spectacular salad.
| 1-1/2 cup | U.S. long grain brown or white rice | 375 mL |
| 1 | clove garlic, minced | 1 |
| 1/4 cup | lime juice | 50 mL |
| 1-1/2 tsp | ground cumin | 7 mL |
| 3/4 tsp | each salt and pepper | 4 mL |
| 1 tsp | each liquid honey and hot pepper sauce | 5 mL |
| 1/3 cup | canola oil | 75 mL |
| 1 | avocado, peeled and cubed | 1 |
| 1-1/2 cup | chopped red pepper | 375 mL |
| 1 cup | canned black beans, drained and rinsed | 250 mL |
| 1-1/2 cup | each corn kernels and chopped tomato | 375 mL |
| 1/2 cup | chopped green onion | 125 mL |
| 1-1/2 cup | shredded Cheddar cheese (optional) | 375 mL |
| 1/4 cup | chopped cilantro | 50 mL |
Cook rice according to package directions. Spread evenly on a baking sheet to cool; fluff with a fork. Whisk garlic with lime juice, cumin, salt, pepper, honey and hot sauce. Whisking constantly, gradually pour in oil to combine. Stir a spoonful of the dressing with the avocado. Reserve remaining dressing.
Layer red pepper, avocado, black beans, rice, corn, tomato, green onion, Cheddar cheese, and cilantro into a straight-sided, glass bowl or trifle dish. Drizzle with dressing just before serving.
Serves 8.
Tip: Rinse the beans well to remove excess sodium contributed by the canning liquid.
Tip: Layer the salad in individual glasses for a more elegant presentation.
Source www.riceinfo.com
*Check hot pepper sauce for gluten.
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