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Olive Brine Vinaigrette, Sherry Vinaigrette or your favorite vinaigrette
1 can (15.5 oz.)
GOYA® Black Beans or GOYA® Chick Peas, drained and rinsed
GOYA® Brown Rice or GOYA® Organic Quinoa, cooked
eggs, large, hard boiled, chopped
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
other ingredients of your choice (such as grilled chicken, ham, grilled salmon, tofu, mushrooms, tomatoes, cucumber, shredded carrots, roasted peppers, radishes, GOYA® Golden Corn, crumbled feta, strawberries, dried cranberries, etc.)
sliced almonds, toasted
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Divide dressing between four 16-oz. (one pint) Mason jars evenly.
Layer ingredients in each jar, starting with beans, and then adding rice, eggs, olives and other ingredients of your choice. Finish with almonds and then lettuce at top of jar.
Close lids and refrigerate.
When ready to eat, remove from refrigerator and shake jar to dress salad.
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SaladsOlive Brine Vinaigrette