Layered Fiesta Rice Salad

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



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

Cooking Instructions:

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.