Mexican Rice and Bean Salad

Ingredients
100g Nice Rice Medium Grain
250g cherry tomatoes, halved
1 small capsicum, diced

1 avocado, diced
200g tinned corn, drained and rinsed
400g tinned black beans, drained and rinsed
3 spring onion, finely sliced
1 bunch coriander, finely chopped
Juice of 1 lime
1 tablespoon olive oil
Salt and pepper, to taste

Method:
1. Rinse rice thoroughly until the water runs clear. Transfer the rinsed rice to a medium pot, add
100ml water, bring to a boil, then cover and reduce to a simmer for 20 minutes, or until fluffy.
2. In a medium bowl, add the cooked rice, cherry tomatoes, capsicum, avocado, tinned corn,
black beans, spring onion and coriander. Squeeze the lime juice over, drizzle with olive oil and
season with a pinch of salt and pepper. Gently toss everything together until the salad is well
coated with the dressing, then serve.

Serves 2