Mexican rice & bean salad

Mexican rice & bean salad

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(9 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal326
  • fat10g
  • saturates2g
  • carbs44g
  • sugars4g
  • fibre6g
  • protein11g
  • salt0g
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Ingredients

  • 175g/6oz basmati and wild rice
  • 400g can mixed bean salad, drained and rinsed
  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red pepper, deseeded and chopped
  • 1 avocado, chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lime, plus wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 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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Comments (8)

Strawberrysquash0's picture
5

I made this for dinner last night, it was delicious! The only addition I made was to add some garlic and it definitely enhanced the dish for us - we love garlic. It was filling, fresh tasting, colourful and healthy. I served it with Cajun Chicken and it was a welcome accompaniment. It's also versatile so can be tweaked as necessary. Thank you :-)

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
5

Absolutely love this for a healthy filling packed lunch

babsfazekas's picture
3

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
4

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
4

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

mandinga's picture
5

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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