589
Calories
23g
Protein
23g
Fat
73g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Lime juice - 15 g (1 tbsp)
- Bell pepper - 100 g (0.5 whole)
- Wild rice - 60 g
- Chilli pepper - 5 g
- Lime zest - 5 g (1 tsp)
- Coriander, chopped - 5 g (1 tbsp)
- Mixed beans, canned - 240 g
- Red onion, small - 50 g (0.5 whole)
- Sweet corn - 30 g
How to make:
- Boil the rice in twice the volume of salted water for 20 minutes or until cooked, following the pack instructions. Leave aside to cool
- Combine the rice with the beans, sweetcorn, finely chopped onion and red peppers
- Mix the lime zest and juice, chilli and olive oil in a small bowl. Pour the dressing over the bean and rice salad and stir through the chopped coriander leaves before serving
