Nutrition balance score
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Ingredients
2 servings
200gdried basmati and wild rice
400gcan black beans in water
drained and rinsed
420gcan red kidney beans in chilli sauce
410gcanned baby corn cobs
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, plus 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.
