Photo: Anna Pelzer
Mexican rice & bean salad
8 ingredients
20 min + 15 min
Serves 4
openrecipes
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
Estimated Nutrition (whole recipe, rough)
469
Calories
11g
Protein
23g
Fat
63g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Bean | not in our table | 0 |
| Salad | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g/6oz basmati and wild rice
- 400g can mixed bean salad , drained and rinsed
- bunch spring onions , chopped
- 1 red pepper , deseeded and chopped
- 1 avocado , chopped
- juice 1 lime , plus wedges to serve
- 1 tbsp Cajun spice mix
- small bunch coriander , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes