Serves 8.


  • 1-1/2 cup (375 mL) U.S. long grain brown or white rice
  • 1 clove garlic, minced
  • 1/4 cup (50 mL) lime juice
  • 1-1/2 tsp (7 mL) ground cumin
  • 3/4 tsp (4 mL) each salt and pepper
  • 1 tsp (5 mL) each liquid honey and hot pepper sauce
  • 1/3 cup (75 mL) canola oil
  • 1 avocado, peeled and cubed
  • 1-1/2 cup (375 mL) chopped red pepper
  • 1 cup (250 mL) canned black beans, drained and rinsed
  • 1-1/2 cup (375 mL) each corn kernels and chopped tomato
  • 1/2 cup (125 mL) chopped green onion
  • 1-1/2 cup (375 mL) shredded Cheddar cheese (optional)
  • 1/4 cup (50 mL) chopped cilantro


  1. Cook rice according to package directions. Spread evenly on a baking sheet to cool; fluff with a fork.
  2. 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.
  3. 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.

Rinse the beans well to remove excess sodium contributed by the canning liquid.
Layer the salad in individual glasses for a more elegant presentation.