Mexican Bean and Rice Salad
Recipe
Add some spice to your life with this tasty salad.
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
- Open the two tins of beans and the sweetcorn and put into a salad bowl.
- Cook the rice as instructions on the pack and put the warm rice in the bowl.
- Peel, halve and finely chop the red onion and add to the salad.
- Cut the peppers in half lengthways – discard any seeds and chop finely and add to the salad.
- Peel the garlic and mince.
- Cut the chilli in half lengthways and discard any seeds – unless you want a very hot dressing – and chop finely.
- Mix the garlic, chilli, rapeseed oil and sugar together and season with salt and pepper and mix well.
- Toss this dressing through the salad.
- Chop the coriander and parsley finely and sprinkle over the salad.