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ents for this hearty, makeahead, crowd-pleasing salad. Serves six to eight. Ingredients 2 cups uncooked Bhutanese red rice 3 cups raw, fresh com (cut from the cob - about four ears) 1 red bell pepper (diced - about 1 cup) 1 (15-16 ounce) can black beans (rinsed and drained about 2 cups) Vi cup fresh cilantro (finely minced) Dressing Vi cup white vinegar Juice of 2 limes (about WA cup) V* cup obve oil V* teaspoon salt Directions Cook rice according to package directions. Cool. Whisk dressing ingredients together and pour over cooled rice and remaining ingredients. Refrigerate at least one hour to blend flavors. Cook’s tip: The color and texture of Bhutanese red rice really makes this dish. It’s readily available in the rice section of most area grocery stores. Long grain brown or white rice can be substituted.
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