Mexican Bean and Rice Salad

Recipe

Serves:  4 people | Prep time:  20 minutes

Mexican | Dairy Free | Vegetarian | Vegan | Salad

Ingredients

• 1x 400g tin red kidney beans
• 1 x 400g tin mixed beans
• 1 x 340g tin sweetcorn
• 1 x 220g sachet bulgur, quinoa and wholegrain rice
• 1 x 150g pack sweet mini peppers
• 1 x red onion
• 1 x green chilli
• 1 x clove garlic
• 5g fresh coriander
• 5g fresh parsley
• 40ml rapeseed oil
• 1 x tsp caster sugar
• Sea salt and black pepper

Method

1. Open the two tins of beans and the sweetcorn and put into a salad bowl
2. Cook the rice as instructions on the pack and put the warm rice in the bowl
3. Peel, halve and finely chop the red onion and add to the salad
4. Cut the peppers in half lengthways – discard any seeds and chop finely and add to the salad
5. Peel the garlic and mince
6. Cut the chilli in half lengthways and discard any seeds – unless you want a very hot dressing – and chop finely
7. Mix the garlic, chilli, rapeseed oil and sugar together and season with salt and pepper and mix well
8. Toss this dressing through the salad
9. Chop the coriander and parsley finely and sprinkle over the salad