What's On Blog / Mexican Bean and Rice Salad

Published by Ian Thorpe Aquatic Centre : 20-09-2017

Mexican Bean and Rice Salad

Mexican Bean and Rice Salad

This Mexican Bean and Rice Salad is the perfect lunch or light dinner option during the warmer months

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 redchillies, finely chopped
  •  
    2 teaspoons finely grated lime rind
  •  
    2 tablespoons lime juice
  •  
    1/3 cupextra virginolive oil
     
    METHOD
    • Step 1
      Cook rice in a saucepan of boiling, salted water for 12 minutes or until tender. Drain well. Rinse under cold water. Drain. Cool.
    • Step 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.

News Summary

Add this Mexican bean and rice salad to your spring menu for a healthy dinner option.

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