Mexican black bean, rice, and avocado salad

Mexican salad Easy Food

Serves 2

90g mixed rice
110g black beans, cooked
1 x 198g tin of sweetcorn
Handful of coriander, finely chopped
3 spring onions, sliced
3 radishes, sliced
100g spinach leaves
100g cherry tomatoes
1 avocado, peeled and diced
For the dressing:
Juice of ½ a lime
1 tsp olive oil
1 tsp chilli flakes
1 tbsp maple syrup or honey
1 tsp tamari soy sauce
Salt and black pepper

  1. Place the rice in a saucepan along with 250ml of water. Bring to the boil for 2-3 minutes, then reduce the heat and allow to simmer for 30-40 minutes until tender.
  2. Once cooked, transfer the rice to a large bowl. Set aside and allow to cool at room temperature.
  3. To make the dressing, whisk together the lime juice, olive oil, chilli flakes, maple syrup and soy sauce. Mix well and season to taste.
  4. Add the black beans, sweetcorn, coriander, spring onions, radishes, spinach and tomatoes to the cooled rice. Drizzle with half of the dressing and toss to combine; save the rest of the dressing for another time. Top with the avocado to serve.

Per Serving 641 kcals, 24.5g fat (4.7g saturated), 93.1g carbs, 11.6g sugars, 20.6g protein, 19.9g fibre, 0.201g sodium

Recipe courtesy of Aoife Howard