Mexican rice & bean salad
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Mexican rice & bean salad

By Good Food

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

Nutrition per serving

  • kcal 326
  • fat 10g
  • saturates 2g
  • carbs 44g
  • sugars 4g
  • fibre 6g
  • protein 11g
  • salt 0g

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

  1. Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.

  2. 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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