Mexican rice salad with corn chip chippers
Ingredients
- 1 cup brown basmati rice
- 400g can kidney beans, drained, rinsed
- 1 yellow capsicum, chopped
- 2 roma tomatoes, chopped
- 1 avocado, chopped
- 1 green onion, sliced
- 1/4 cup lime juice, plus wedges, to serve
- 2 tablespoons extra virgin olive oil
- 80g corn chips
Method
- Cook rice following packet directions. Transfer to a large bowl. Cool completely.
- Add beans, capsicum, tomato, avocado, onion, juice and oil to rice. Season. Toss to combine. Serve with chips and lime wedges.
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Recipe Info
Tip: To pack in the lunch box, divide salad among lunchboxes. Refrigerate. Transport with an ice brick. Store chips and lime separately.