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Mexican Rice Salad

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 tablespoon rice bran or light flavoured oil
  • 1 tablespoon Ding Dong Sauce
  • juice of one lime or lemon
  • ½ teaspoon sugar
  • 50 g feta (leave out for a vegan option)

Instructions

  • Mircowave rice for 1 minute and place in a large bowl
  • Cook frozen corn, drain and rinse blacks beans and add to the rice with diced tomato
  • Mix well
  • Add all the dressing ingredients to a jar and shake well to emulsify 
  • Pour dressing over rice and toss well to coat
  • Add diced avocado and chopped parsley or coriander, season well with Chipotle Lime Salt and mix gently
  • Crumble over feta to serve. You could also add diced red onion or spring onion if you like