Vegan Mexican Rice Salad

20180621_102935-02

20180621_100659-01.jpeg

20180621_102330-01.jpeg

healthy, quick and easy salad for those warm days where you want a healthy, fresh and juicy lunch. Pack it with you to work or school.

Serves 4

Ingredients

  • 150g wild rice
  • 1 small onion
  • 400g canned kidney beans
  • 400g canned corn
  • 250g cherry tomatoes
  • 1 paprika
  • 3tbs lime juice
  • 3tbs olive oil
  • salt
  • pepper
  • 1tbsp dried parsley 
  • 1tbsp dried/ fresh coriander
  • 1tsp garlic powder
  • 1tsp curry spice
  • 1tsp ground cumin
  • 1tsp tumric
  • 1/2 tsp paprika spice
  • 1/4 tsp chili spice

Instructions

  1. Cook white rice, fluff it loose with a fork and let it cool.
  2. Dice onion and place into a large salad bowl. Cut cherry tomatoes in half and chop paprika and add to the onions. Rinse kidney beans and corn and add to the bowl.
  3. Season with lime juice, olive oil, and all the spices.
  4. Mix all ingredience well and serve.

Wish you a lovely meal!

Leave a comment for some feedback.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s