Mexican rice & bean salad
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
- Prep: 20 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 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
Method
-
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.
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