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Sunday, June 30, 2013

Recipe: Mexican Bean and Rice Salad

I whipped up this quick and easy dish in my Makeshift Kitchen the other day - a Mexican Bean and Rice Salad. It's one of those dishes you can make with cupboard ingredients and if you have a rice cooker it's even easier! It was a delicious side dish to serve with roast chicken marinated in Mexican spices ... with a dollop of yogurt on the side to cool down your mouth from the hot chilli and spices!
Mexican Bean and Rice Salad
2 cups white long grain rice
420g can sweet corn kernels, drained
400g can red kidney beans, drained and rinsed
1 long red chilli, finely chopped
Handful of chopped coriander
2 tbs lime juice
Drizzle olive oil
Salt and Pepper
2 tbs Natural yogurt (optional)
Cook rice (in rice cooker if you have one) and lightly fluff with a fork
Stir through corn, beans, chilli and coriander
Stir in lime and olive oil and season well with salt and pepper
Place lid on for a few minutes to allow rice and added ingredients to warm up
Serve with a Mexican main like this marinade roast chicken and a dollop of yogurt on the side
Bon Appetit or as the Mexican's say Provecho!
[Image my own]
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  1. Michelle, thanks for your thoughts on naming my salad - I have now updated the post with a new name. Cheers

  2. looks great, I wouldn't be without my rice cooker, thanks for the recipe. xx

  3. Looks fantastic and so easy. This one is definitely going in the 'case' recipe book.

  4. Dinner looks delicious! Thanks for sharing your recipe.

  5. I tried this Michelle and it turned out soo good. Thanks for sharing the recipe.

    1. Thats great so glad you liked it :) It was so easy too!


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