Wednesday, 20 June 2012

Mexican rice and bean salad

  • 175g/6oz basmati and wild rice
  • 400g can mixed bean salad , drained and rinsed
  • bunch spring onions , chopped
  • 1 red pepper , deseeded and chopped
  • 1 avocado , chopped
  • juice 1 lime , plus wedges to serve
  • 1 tbsp Cajun spice mix
  • small bunch coriander , chopped


  1. Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
  2. Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges