1 15 oz can of corn, rinsed and drained (or 2 C fresh or frozen)
½ C cilantro leaves, chopped coarsely
½ C salsa
¼ C seasoned rice vinegar
1 med sized clove of garlic, crushed or pressed
Additional salsa for topping
Mix salsa, vinegar and garlic together.
Make a bed of rice on 4 med sized plates. Top each with layers of salad mix,
carrot strips, beans, jicama, tomato, corn and cilantro. Top with salsa mixture.
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