Mexican bean and rice salad

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

Recipe «Mexican bean and rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.