Mexican-inspired rice salad with beans, corn, tomato and avocado

This salad was a hit with the kids! It is very nutritious and makes a perfect, easy to pack lunch. You can serve it as a meal on its own, in a salad buffet or to accompany your favorite grilled dishes.

Ingredients (serves 6)

- 1 cup long grain rice, picked and washed

- 2 cups boiled black beans, drained

- 1 ear of corn, boiled then cut off the cob

- 3 tomatoes, diced

- 1 avocado, sliced or diced

- 1 small onion, minced

- 1-2 garlic cloves, mashed

- 1 teaspoon coriander

- 1 teaspoon red pepper flakes (optional)

- 1/2 teaspoon cayenne

- a handful cilantro, chopped

- 1-2 limes, juiced

- 1 teaspoon Sriracha (optional)

- 3 Tablespoons extra virgin olive oil

- sea salt, to taste

Place the rice in a medium size pot, cover with plenty of water and bring to the boil. Lower the heat and allow to simmer for 15 minutes, or until 'al dente'. Drain rice and rinse with cold water, then place in a large bowl. If using sriracha, add it now and toss with the rice. Add remaining ingredients except for the avocado. Toss gently to combine, taste and adjust the seasonings. Top with the avocado slices and enjoy!