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Sunday, June 30, 2013

Recipe: Mexican Bean and Rice Salad

I whipped up this quick and easy dish in my Makeshift Kitchen the other day - a Mexican Bean and Rice Salad. It's one of those dishes you can make with cupboard ingredients and if you have a rice cooker it's even easier! It was a delicious side dish to serve with roast chicken marinated in Mexican spices ... with a dollop of yogurt on the side to cool down your mouth from the hot chilli and spices!
 
 
Mexican Bean and Rice Salad
 
Ingredients
2 cups white long grain rice
420g can sweet corn kernels, drained
400g can red kidney beans, drained and rinsed
1 long red chilli, finely chopped
Handful of chopped coriander
2 tbs lime juice
Drizzle olive oil
Salt and Pepper
2 tbs Natural yogurt (optional)
 
Method
Cook rice (in rice cooker if you have one) and lightly fluff with a fork
Stir through corn, beans, chilli and coriander
Stir in lime and olive oil and season well with salt and pepper
Place lid on for a few minutes to allow rice and added ingredients to warm up
 
Serve with a Mexican main like this marinade roast chicken and a dollop of yogurt on the side
 
Bon Appetit or as the Mexican's say Provecho!
 
[Image my own]
 
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7 comments:

  1. Michelle, thanks for your thoughts on naming my salad - I have now updated the post with a new name. Cheers

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  2. looks great, I wouldn't be without my rice cooker, thanks for the recipe. xx

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  3. Looks fantastic and so easy. This one is definitely going in the 'case' recipe book.

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  4. Dinner looks delicious! Thanks for sharing your recipe.

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  5. I tried this Michelle and it turned out soo good. Thanks for sharing the recipe.

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    Replies
    1. Thats great so glad you liked it :) It was so easy too!

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