By Bonnie Lenane
Bean, wild rice and avocado salad
4 steps
Prep:15minCook:25min
A rice dish full of punchy South American flavours – tomatoes, spicy beans and creamy avocado.
Updated at: Thu, 17 Aug 2023 02:56:42 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
41
High
Nutrition per serving
Calories485.6 kcal (24%)
Total Fat10.7 g (15%)
Carbs82.8 g (32%)
Sugars5.6 g (6%)
Protein17 g (34%)
Sodium713.2 mg (36%)
Fiber14.5 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
250gbasmati and wild rice
400gtomatoes
washed and chopped
1 Tbspolive oil
1red onion
chopped
2cloves garlic
crushed
1 Tbspmild chilli powder
380gblack beans
drained
420gmixed beans in mild chilli sauce
tin
1avocado
peeled, destoned and sliced
50gspring onions
washed, trimmed and sliced on the diagonal
10gfresh coriander
washed and chopped
Instructions
Step 1
Bring a large pan of water to the boil. Add the rice and simmer for 25 minutes until tender.
Step 2
Meanwhile, put half the tomatoes in a separate pan with 150ml water. Bring to the boil and simmer gently for 15 minutes until the tomatoes start to break down.
Step 3
Meanwhile, heat the oil in another pan. Add the onion and garlic and cook for 5 minutes until soft. Stir in the chilli powder, then remove from the heat and stir in the black beans and mixed beans.
Step 4
Drain the rice and transfer to a serving platter. Spoon over the cooked tomatoes and beans, then top with the remaining tomatoes, avocado and spring onions. Season with freshly ground black pepper and serve scattered with the chopped coriander leaves.
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