Wednesday, 26 March 2014

Mexican Rice Salad

This salad came out of a necessity to use up the ingredients. It was wonderfully tasty and packed full of veg. You could of course add in some chicken to make it meaty.

Mexican Rice Salad
(Serves 1)

50g brown rice
30g sweetcorn
1/2 tsp taco seasoning
30g cooked pinto beans
1/2 roasted red pepper, chopped
4 cherry tomatoes, halved
1/2 small avocado, chopped
1 tsp coriander, chopped

Bring a pan of water to the boil and cook the rice according to packet instructions adding the sweetcorn for the last 3-4 mins. Drain, run under the cold tap, drain again well.

Put the rice and sweetcorn into a bowl with the rest of the ingredients and stir well to combine. Pack into a lunchbox or serve.

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