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Mexican rainbow salad

Mexican rainbow salad


There’s loads of colour and texture in this easy salad – ideal for lunch on a sunny day

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2172kj 518kcal
  • Fat
    Med 24%
  • Saturates
    Low 18%
  • Sugar
    Low 24%
  • Salt
    Low 24%

% of adult’s reference intake | Carbohydrates per serving : 67g


  • 100g Co-op basmati rice
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • Zest and juice of 1 lime
  • 1/2 red chilli, deseeded and finely chopped
  • Freshly ground black pepper
  • 400g can Co-op kidney beans, drained
  • 4 spring onions, finely chopped
  • 1 clove garlic, finely chopped
  • 8 Co-op British piccolo tomatoes, quartered
  • 1/2 red pepper, deseeded and chopped
  • 1/2 yellow or orange pepper, deseeded and chopped
  • Handful fresh coriander, chopped (optional)
  • 1 Co-op ripe and ready to eat avocado, peeled, stoned and cut into bite-size pieces


  1. Cook the rice according to the pack instructions then put in a large bowl
  2. Fluff up with a fork, then stir through the spices, lime juice and zest, chilli, and some black pepper
  3. Add the kidney beans, spring onions, garlic, tomatoes and peppers, and combine
  4. Stir in the coriander, if using, top with the avocado and sprinkle over some more black pepper