Mexican rainbow salad

Name: Mexican rainbow salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: ['Mexican']
Ingredients: 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

https://www.coop.co.uk/recipes/mexican-rainbow-salad

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

Feeds 2
Ready in 20 minutes

Each serving contains

Energy
26%
2172kj 518kcal
Fat
Med 24%
17g
Saturates
Low 18%
3.5g
Sugar
Low 24%
7.6g
Salt
Low 24%
0.03g

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

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Ingredients
Method

Ingredients

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

Method

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