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Mexican rice & bean salad

Mexican rice & bean salad

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A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal326
fat10g
saturates2g
carbs44g
sugars4g
fibre6g
protein11g
low insalt0g
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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

  • STEP 1

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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