Mexican rice & bean salad

Mexican rice & bean salad

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
326
protein
11g
carbs
44g
fat
10g
saturates
2g
fibre
6g
sugar
4g
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

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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.

Recipe from Good Food magazine, February 2012

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Comments

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joanna1972's picture

This was totally wonderful, I'm trying to move away from the usual pasta for dinner and was a little apprehensive as not all the ingredients were favourites of the family, but we lapped this up. Very fresh and tasty, a fabulous mix of flavours and textures and perfect with the Mexican Lime Chicken....left overs to be consumed at a later date!!!

donnalovescheese's picture
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Absolutely love this for a healthy filling packed lunch

babsfazekas's picture
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Used brown rice and a mixture of the spices I had (cumin, chili, paprika, coriander seed). A nice side salad to Mexican food, will be having the leftovers for lunch tomorrow.

bookey2712's picture

Fantastic low fat, easy lunch!!!!!.....great way to use up some left over rice I had :0)

cakeanyone's picture
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This made a tasty quick lunch. Used chargrilled peppers from a jar and only half a lime, but next time will use the whole lime to give it more zing. Needs seasoning well too.

lizzafezza's picture
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I used chipotle tabasco instead of spice, was delicious, even my 3 and 1 year olds loved it.

mandinga's picture
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Absolutely delicious and incredibly easy to make. I enjoyed it so much I've made it for lunch a second week running. Keeps well for a couple of days in the fridge so you can make it the night before.

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