Vegan Mexican Rice Salad




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


  • 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


  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.

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