Mexican rice & bean salad
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.3 out of 5.15 ratingsRate
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This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal326
low
-
fat10g
-
saturates2g
-
carbs44g
-
sugars4g
-
fibre6g
-
protein11g
-
salt0g
low
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Method
-
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.
Recipe from Good Food magazine, February 2012
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A star rating of 4.3 out of 5.15 ratings
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