Mexican-style rice salad | Salad recipe

Ingredients

• 15 ml (1 tablespoon) of butter
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 500 ml (2 cups) of cooked rice
• 1 can of black beans, rinsed and drained
• 250 ml (1 cup) of spinach
• 1 can of corn
• Cilantro leaves for the garnishing
• Salt and pepper, up to taste
• 65 ml (1/4 cup) of olive oil
• 30 ml (2 tablespoons) of balsamic vinegar
• The zest of a lemon