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Mexican bean and rice salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Sweet corn enhances this vibrant Mexican rice salad, perfect as a refreshing side dish or a satisfying light meal.
Ingredients:
- 300.00 gm white long-grain rice
- 420g can corn kernels, drained, rinsed
- 400g can red kidney beans, drained, rinsed
- 2 avocados, cut into wedges
- 125.00 ml finely chopped fresh mint leaves
- 2 long red chillies, finely chopped
- 2 tsp finely grated lime rind
- 42.00 gm lime juice
- 75.08 gm extra virgin olive oil
Instructions:
- Boil rice in salted water for 12 minutes until tender. Drain and rinse under cold water. Allow to cool.
- In a bowl, combine corn, beans, rice, avocado, mint, chili, lime zest, lime juice, and oil. Season with salt and pepper, toss gently, and serve.
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