Mexican Rice & Bean Salad
This vibrant and colorful rice salad is bursting with flavors and textures - nutty basmati and wild rice, mixed beans, crunchy spring onions and red pepper, creamy avocado, and zesty lime. The Cajun spice mix adds a kick of heat while fresh coriander brings a fragrant touch. This salad is perfect for a light lunch or as a refreshing side dish at your next gathering. Serve with extra lime wedges for an added burst of citrusy goodness.
— Constant Cookbook
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
- Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 326 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
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