Black bean & rice salad

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• Claire

  02 September 2009

  Claire rated and commented on this recipe

  

  Made this for lunch today but it was pretty average. The rice and beans together were quite dry and the portion size was tiny.

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• Richwilson59

  19 June 2010

  Richwilson59 rated and commented on this recipe

  

  This is really nice! I just use a few kidney beans because Black Beans can be hard to get and taste pretty much the same.

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Ingredients

• 100g baby spinach
• 200g cooked basmati rice
• 1 x 400g tin black beans , rinsed and drained
• 1 avocado , peeled, stoned and quartered
• 1 small mango , peeled, stoned and quartered
• 1 tsp ground cumin
• olive oil
• 2 limes , juiced and zested
• 1 tsp hot pepper sauce (Tabasco Chipotle is good)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 minutes

Vegetarian, Vegan, Low-fat

Ingredients

• 100g baby spinach
• 200g cooked basmati rice
• 1 x 400g tin black beans , rinsed and drained
• 1 avocado , peeled, stoned and quartered
• 1 small mango , peeled, stoned and quartered
• 1 tsp ground cumin
• olive oil
• 2 limes , juiced and zested
• 1 tsp hot pepper sauce (Tabasco Chipotle is good)

Per serving

260 kcalories, protein 8.2g, carbohydrate 34.2g, fat 10.9 g, saturated fat 1.3g, fibre 6.6g, salt 0.43 g

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