Mexican rice & bean salad
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
Ingredients
- 175g/6oz basmati and wild rice
- 400g can mixed bean salad, drained and rinsed
- bunch spring onions, chopped
- 1 red pepper, deseeded and chopped
- 1 avocado, chopped
- juice 1 lime, plus wedges to serve
- 1 tbsp Cajun spice mix
- small bunch coriander, chopped
Instructions
- STEP 1
Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
- STEP 2
Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.
You might also like
Occasions
Slow Cooker Oats
Meals
Vegan Pumpkin Oatmeal
Occasions
Homemade Easter eggs
Dinners
Sheet Pan Chicken Fajitas
Dinners
Meatball Casserole
Meals
Cranberry Nut Bread
Ingredients
Pork medallions