Easy Mexican salad

This salad is one of the kids' favorite. It's quick and easy to make, especially if using (organic) canned beans and corn and store bought salsa. Serve it on its own, with tortillas or in lettuce wraps. 

Ingredients (serves 4)
- 1 cup long grain rice
- 1.5 cups black beans, boiled and drained
- 1.5 cups corn, boiled and drained
- 1 small red onion, minced
- 3-4 Tablespoons salsa, or more, to taste
- sea salt and freshly ground pepper, to taste
- 1 avocado, sliced, to garnish

Cover the rice with plenty of water and bring to the boil, reduce heat and simmer for 15 minutes or until 'al dente', drain and run quickly under cold water to prevent it from sticking. Allow rice to drain completely in a fine mesh sieve.
In a large bowl, mix the rice with the remaining ingredients, taste and adjust the seasonings then serve with avocado slices. 

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