Warm Mexican Rice Salad With Borlotti Beans & Avocado Salsa
This colorful and vibrant Chipotle Rice and Bean Salad is a zesty and flavor-packed dish that combines the earthy goodness of brown basmati rice with the smoky heat of chipotle paste. Tossed with creamy avocado, tangy cider vinegar, and a touch of sweet honey, every bite is a delightful blend of textures and tastes. Perfect for a quick and satisfying meal, this salad is sure to brighten up your day with its fresh and zesty flavors.
— Constant Cookbook
Ingredients
- 75g brown basmati rice
- 2 garlic cloves , chopped
- 1 tbsp chipotle paste
- 400g tin borlotti beans , drained and rinsed
- 2 tbsp cider vinegar
- 1 tbsp runny honey
- 1 small avocado , diced
- ½ small red onion , sliced
- 1 tbsp pickled red or green jalapeño peppers from a jar, roughly chopped
- 1 lime , juiced
- small handful coriander leaves
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
PT15M
Yield
Serves 2
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
Comments
No comments found.