Expect "oohs" and "ahhs" at your next barbecue or picnic when you pull out this spectacular salad.
|1-1/2 cup||Tex Farm long grain white rice
or Tex Farm long grain brown rice
|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. Toss with dressing just before serving.
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.
For more great recipes, visit www.haveariceday.com/rice-recipes
Inspired by the foods of Greece, this light Mediterranean dish made with sun-dried tomatoes, kalamata… Continue Reading
Meaning "rice with chicken" in Spanish, this dish is traditionally made with tomatoes, green… Continue Reading