Fiesta Layered Salad

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


1-1/2 cup U.S. long grain brown or white 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.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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