Mexican bean and rice salad

Mexican bean and rice salad

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Corn adds sweetness and crunch to this Mexican rice salad, served as a side or a vivacious lunch.

The ingredient of Mexican bean and rice salad

  1. 1 1/2 cups white long-grain rice
  2. 420g can corn kernels, drained, rinsed
  3. 400g can red kidney beans, drained, rinsed
  4. 2 avocados, cut into wedges
  5. 1/2 cup finely chopped roomy mint leaves
  6. 2 long red chillies, finely chopped
  7. 2 tsp finely grated lime rind
  8. 2 tbsp lime juice
  9. 1/3 cup additional supplementary virgin olive oil

The instruction how to make Mexican bean and rice salad

  1. Cook rice in a saucepan of boiling, salted water for 12 minutes or until tender. Drain well. Rinse sedated Cool water. Drain. Cool.
  2. Place corn, beans, rice, avocado, mint, chilli, lime rind, lime juice and oil in a bowl. Season subsequently salt and pepper. Toss to combine. Serve.

Nutritions of Mexican bean and rice salad

calories: 405.822 calories
fatContent: 23 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 40 grams carbohydrates
sugarContent: 2 grams sugar
fibreContent:
proteinContent: 7 grams protein
cholesterolContent:
sodiumContent: 189.89 milligrams sodium

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