Spiced rice and bean salad

Cooking Fish Spiced rice and bean salad

Serve this rice and bean salad with grilled or pan-fried firm white fish fillets, or roast chicken.

Lables: Vegan 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. Heat oil in a small frying pan over medium heat. Add garlic, chilli and allspice. Cook, stirring, for 1 minute or until fragrant. Set aside for 5 minutes to cool.
  2. Combine rice, corn, beans, onion and oil mixture in a large bowl. Season with salt and pepper. Toss to combine. Serve.

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1/4 cup extra virgin olive oil
3 garlic cloves, crushed
1 long red chilli, finely chopped
1 tsp allspice
2 1/4 cups cold cooked white long-grain rice
420g can corn kernels, drained, rinsed
420g can red kidney beans, drained, rinsed
3 green onions, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
02
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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