Prep Time:15 min
Total Time: 25 min
|1/2||Finely Chopped Cilantro, Packed, Divided||125mL|
|2/3||Mango Chipotle Dressing, Divided||150mL|
|1||Canned Black Beans, Rinsed And Drained||250mL|
|1/4||Finely Chopped Red Onion||60mL|
|2||Large Cobs Barely Cooked Corn, Cooled And Kernels Removed|
|2||Long Grain Brown Rice||500mL|
|1||Each Red And Yellow Peppers, Cored And Diced|
|1/10 of the recipe|
|Total fat||2.5 g|
|Sat fat||0.3 g|
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.
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.
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