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Mexican Rice Salad

Author Julie Cavanagh

Ingredients

  • 250 g precooked brown rice & quinoa mix
  • 1 can black beans
  • 1 cup frozen corn
  • 2 tomatoes
  • 1 avocado
  • 1 handful fresh coriander (or parsley)
  • Chipotle Lime Salt

Dressing

  • 2 tbsp rice bran or light flavoured oil
  • 1 tbsp Ding Dong Sauce
  • juice of one lime or lemon
  • 1/2 tsp sugar
  • 50 g feta (leave out for a vegan option)

Instructions

  1. Mircowave rice for 1 minute and place in a large bowl

  2. Cook frozen corn, drain and rinse blacks beans and add to the rice with diced tomato

  3. Mix well

  4. Add all the dressing ingredients to a jar and shake well to emulsify 

  5. Pour dressing over rice and toss well to coat

  6. Add diced avocado and chopped parsley or coriander, season well with Chipotle Lime Salt and mix gently

  7. Crumble over feta to serve. You could also add diced red onion or spring onion if you like