A bit tired of having my usual garden salad and felt like spicing it up a bit. I love rice (obviously) so why not make a rice salad? This Mexican based rice and bean salad is full of flavour and spice, it’s easily enjoyable on it’s own! And of course simple to make. All you need is rice, tin of beans (I used red kidney beans), corn, capsicum (bell peppers), tomatoes, and shallots.
Prep: 10 mins. Cook: 20 mins. Serves: 5
- Basmati Rice uncooked – 2 cups (16 oz.)
- 1 red capsicum diced
- 4 shallots sliced finely
- Corn kernels – 1 cup (8 oz.)
- Red kidney beans – 400g (14 oz)
- 2 tomatoes diced
- Extra virgin olive oil – 200ml (7 oz)
- Paprika – 1 tbsp
- Cumin – 1 tbsp
- Chilli powder – 1 tsp
- Minced garlic – 1 tsp
- Salt to taste
Start cooking rice, then in a large mixing bowl combine all vegetables and stir.
Once rice is cooked, add to the mixing bowl and combine all ingredients and spices. Stir well and add salt to taste. Serve and enjoy!