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🥗 Spicy Tex-Mex Salad with Wild Rice

527 kcal · 30 min · 4 servings

Ingredients

• 175 g wild rice
• salt
• 0.5 tsp ground cumin
• 2 cans beans (265 g drained weight each; from the can)
• 1 can corn (285 g drained weight; from the can)
• 4 tomatoes
• 1 red onion
• 1 lime (juice)
• 4 tbsp olive oil
• pepper

Instructions

1. 1. Put the wild rice, 350 milliliters of water, a pinch of salt, and cumin into a pot.
2. 2. Bring the mixture to a boil on the stove.
3. 3. Reduce the heat to the lowest setting.
4. 4. Let the rice simmer on low heat for about 40 minutes.
5. 5. Remove the pot from the heat and let the rice cool down completely.
6. 6. Put the beans and corn into a colander.
7. 7. Rinse the vegetables under cold water.
8. 8. Let the excess water drain off well.
9. 9. Wash the tomatoes thoroughly.
10. 10. Remove the hard stem area and the seeds from the tomatoes.
11. 11. Cut the tomato flesh into small cubes.
12. 12. Peel the onion.
13. 13. Finely chop the onion.
14. 14. Put the drained beans, corn, tomato cubes, and chopped onion into a bowl.
15. 15. Add lime juice, oil, salt, and pepper.
16. 16. Mix everything well together.
17. 17. Add the cooled wild rice to the vegetable mixture.
18. 18. Gently fold the rice in, if necessary.
19. 19. Mix the dressing evenly with the salad.
20. 20. Let the salad marinate for about 30 minutes if possible.
21. 21. Taste the salad one last time to adjust the seasoning.
22. 22. Now serve the salad.

Nutrition per serving

• kcal: 527
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 73 g