Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
71
High
Nutrition per serving
Calories802.9 kcal (40%)
Total Fat11.8 g (17%)
Carbs151.5 g (58%)
Sugars14.3 g (16%)
Protein30.8 g (62%)
Sodium2558.2 mg (128%)
Fiber19.1 g (68%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

200gdried basmati and wild rice

400gcan black beans in water
drained and rinsed

420gcan red kidney beans in chilli sauce

410gbaby corn cobs
canned, drained and halved

1carrot
large, peeled and grated

6spring onions
thinly sliced

200groasted red peppers in brine
from jar, drained, rinsed and roughly chopped

2limes
juice of, large

lime wedges
to serve

1red chilli
deseeded and finely chopped

1 Tbspmexican spice blend

salt

freshly ground black pepper

fresh coriander
roughly chopped
Instructions
Step 1
Cook the rice according to the packet instructions. Drain, cool under cold running water and transfer to a wide salad bowl. Stir in the black beans, kidney beans in their sauce, baby corn, carrot, spring onions and peppers. Mix the lime juice, red chilli and spice blend together and season well. Drizzle over the rice mixture, add the coriander, toss and serve with the lime wedges.