Mexican rainbow salad
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
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Feeds
2
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Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 67g
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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
