Layered Corn, Black Bean & Rice Salad

Prep time: 15min
Total time: 25min
Serves 10
1/2 cup
finely chopped cilantro, packed, divided
125 mL
2/3 cup
Mango Chipotle Dressing, divided
150 mL
1/2 tsp
salt, divided
2 mL
1
lime, juiced
1 cup
canned black beans, rinsed and drained
250 mL
1/4 cup
finely chopped red onion
60 mL
2
large cobs barely cooked corn, cooled and kernels removed
2 cups
chopped lettuce
500 mL
2 cups
Long Grain Brown Rice
500 mL
1
each red and yellow peppers, cored and diced
1/10 of the recipe
calories
120
fat
2.5 g
saturated fat
0.3 g
carbs
24 g
sugar
6 g
protein
4 g
fibre
3 g
sodium
310 mg

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.