Page 18 - PowerPoint Presentation
P. 18
Mexican bean and rice
salad
Ingredients Method
150g White Long Grain Rice
Cook rice in a saucepan of boiling, salted
400g can corn kernels, drained, water for 12minutes or until tender.
rinsed Drain well. Rinse under cold water.
Drain. Cool.
400g can red kidney beans, Place corn, beans, rice, avocado, mint,
drained, rinsed chilli, lime rind, lime juice and oil in a
bowl. Season with salt and pepper. Toss
2 avocados, cut into wedges to combine. Serve.
64g finely chopped fresh mint
leaves
2 long red chillies, finely chopped
2 teaspoons finely grated lime rind
2 tablespoons lime juice
43g extra virgin olive oil
