Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Fiesta Layered Salad

Fiesta Layered Salad

Expect "oohs" and "ahhs" at your next barbecue or picnic when you pull out this spectacular salad.

What You’ll Need:


1-1/2 cup Tex Farm long grain white rice
 or Tex Farm long grain brown 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. Toss 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.

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