Mexican bean salad

Name: Mexican bean salad
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: Salad; 375 grams brown rice; 1 can (340 g) sweetcorn, drained; 1 red onion, peeled & finely sliced; 2 red bell peppers, deseeded & finely sliced; Bunch spring onions; 1 can kidney beans; Dressing; 1 grated zest and juice of 1 lime; 2 tsp agave nectar / honey; 3 tsp olive oil; 1 red chilli, deseeded & finely chopped

ruthskii @cook_9088442

A yummy salad that's healthy and wholesome but keeps you full all afternoon. Add extra jalapeños if you dare!

ruthskii @cook_9088442

A yummy salad that's healthy and wholesome but keeps you full all afternoon. Add extra jalapeños if you dare!

Saved

Ingredients

30 mins

6 servings

Salad
375 gramsbrown rice
1 can (340 g)sweetcorn, drained
1red onion, peeled & finely sliced
2red bell peppers, deseeded & finely sliced
Bunchspring onions
1 cankidney beans
Dressing
1grated zest and juice of 1 lime
2 tspagave nectar / honey
3 tspolive oil
1red chilli, deseeded & finely chopped

Saved

Steps

30 mins

1

Cook the rice according to the packet instructions, then drain and rinse cold.
2

Put in a bowl with the mixed beans, sweetcorn, chopped spring onions and bell peppers.
3

Mix the dressing ingredients together.
4

Toss with the other ingredients and add salt or other seasonings to taste.
5

6 portions perfect for lunch or as a side!