Mexican bean and rice salad

Cooking Salads Mexican bean and rice salad

Corn adds sweetness and crunch to this Mexican rice salad, served as a side or a light lunch.

Lables: Diabetes friendly Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook rice in a saucepan of boiling, salted water for 12 minutes or until tender. Drain well. Rinse under cold water. Drain. Cool.
  2. Place corn, beans, rice, avocado, mint, chilli, lime rind, lime juice and oil in a bowl. Season with salt and pepper. Toss to combine. Serve.

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1 1/2 cups white long-grain rice
420g can corn kernels, drained, rinsed
400g can red kidney beans, drained, rinsed
2 avocados, cut into wedges
1/2 cup finely chopped fresh mint leaves
2 long red chillies, finely chopped
2 tsp finely grated lime rind
2 tbsp lime juice
1/3 cup extra virgin olive oil

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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