Heat Level: Mild
Category: Salad, Main Dish - Meatless

INGREDIENTS:
  • 1 cup cooked rice
  • 1 can black beans, rinsed, drained
  • 1 cup thawed frozen corn kernels
  • 1 small red bell pepper, chopped
  • ½ onion, minced
  • ¼ cup + 2 tbsp chopped cilantro
  • 2 - 3 jalapeno peppers, seeded, minced
  • 2 large cloves garlic
  • 2 ripe avocados
  • ¼ cup plain yogurt
  • 1 tsp. ground cumin
  • ¾ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup Rustlin’ Rob’s Hatch Chili Ranch Dressing
  • Red leaf lettuce leaves
  • Tortilla chips
DIRECTIONS:
  1. Cook rice according to package directions, cool to room temperature.
  2. In a large bowl, toss rice with beans, corn, red pepper, onions, cilantro and jalapeno peppers.
  3. Peel, seed and cut one of the avocados into chunks, add to blender with garlic, yogurt, cumin, salt, pepper and ½ cup Rustlin’ Rob’s Hatch Chili Ranch Dressing.
  4. Blend until smooth, scraping down sides once.
  5. Toss with rice mixture, chill.
  6. Just before serving, peel, seed and cut remaining avocado into ¾ inch pieces. Gently toss with salad.
  7. Serve on lettuce leaves with tortilla chips.
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Rustlin Robs Gourmet Food

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