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🍽️ Fresh Mexican Rice Salad

362 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice
• 150 g corn kernels (can; drained weight)
• 150 g kidney beans (can; drained weight)
• 1 avocado
• 1 tbsp lemon juice
• 2 tomatoes
• 1 red chili pepper
• salt
• pepper
• 5 tbsp olive oil (50 ml each)
• 1 tbsp cilantro (chopped)

Instructions

1. 1. Rinse the rice thoroughly in a sieve under running water. Then put it in a pot with double the amount of lightly salted water and bring it to a boil. Let the rice cook covered on low heat for about 20 minutes.
2. 2. Drain the corn and beans, rinse them with cold water, and let them drain well.
3. 3. Remove the seeds and inside of the chili pepper, halve it, and cut it into fine cubes. Wash the tomatoes, pat them dry, and cut them into cubes as well.
4. 4. Whisk together vinegar, salt, pepper, the chili cubes, and olive oil to make a salad dressing. Wash the cilantro leaves, shake them dry, chop them finely, and stir them into the dressing.
5. 5. Pour the cooked rice into a sieve, rinse it with cold water, and let it drain well. Put the rice in a large bowl and mix it with the beans, corn, and salad dressing.
6. 6. Halve the avocado lengthwise, remove the pit, peel the halves, and cut the flesh into cubes. Drizzle them immediately with lemon juice to prevent browning, and gently fold in the tomato cubes into the rice salad.
7. 7. Serve the salad as desired, decorated with Mexican chips and fresh green chili peppers.

Nutrition per serving

• kcal: 362
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 38 g