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Mexican Rice Salad

This is a delicious fresh summer recipe loaded with colourful veggies, beans and sweetcorn, making it ideal for this warm season!

Serves 2

All you will need is:

Lamb Brand Long-Grain Rice, 150g

Water, 300ml

For the dressing:

Lamb Brand Smoked Paprika, ½ tsp.

Lamb Brand Cumin Powder, ½ tsp.

Lamb Brand Salt, ½ tsp.

Lamb Brand Black Pepper, pinch

Extra virgin olive oil, 70ml

Garlic clove, 1 small minced H

oney, 1 tbsp.

For the salad:

Lamb Brand Nuts / Seeds, 2 tbsp.

3 Leaves Sweetcorn, 250g

Fiamma Vesuviana Red Kidney Beans, 250g

Cherry tomatoes, 6

Spring onions, 2

Orange bell pepper, ½

Green bell pepper, ½

Fresh coriander / parsley, plus extra for garnish, handful

All you have to do is:

  1. Toast the nuts / seeds: 
    • Place the nuts / seeds in a medium saucepan and heat over medium heat for about 2 minutes or until they are goldren brown and fragrant. 
    • Remove from pan, place in a large mixing bowl and set aside. 
  2. Cook the rice: 
    • In a small saucepan, bring the water to the boil, then reduce heat to medium-low, add the rice and cover with lid. 
    • Cook for 15 minutes until the rice is tender. 
  3. Meanwhile, prepare the dressing: 
    • Whisk all ingredients in a small bowl untill well combined. 
  4. Assemble the rice salad: 
    • Finely chop the peppers, onions, tomatoes and coriander / parsley. Place these ingredients to a large bowl together with the nuts / seeds, rice, sweetcorn and red kidney beans. 
    • Transfer the dressing to the large bowl and mix all ingredients together. 
    • Garnish with some chopped coriander / parsley.