Mex­i­can Corn Rice Salad

Recipes+ - - Contents -

SERVES 4 PREP 15 min­utes NU­TRI­TION 2103kJ; 26g fat (10g sat); 16g pro­tein; 33g car­bo­hy­drate; 9g fi­bre a serve COST $3.45 a serve

450g packet mi­crowave white

long-grain rice, heated

2 cups shred­ded cooked

skin­less chicken

400g can Mexe beans, drained 300g can corn ker­nels, drained 2 green onions, thinly sliced ½ cup chopped co­rian­der leaves, plus 2 ta­ble­spoons ex­tra, to serve

2 ta­ble­spoons sweet chilli


2 ta­ble­spoons lime juice

1 clove gar­lic, crushed

1 tomato, finely chopped 1 av­o­cado, coarsely chopped 4 flour tor­tillas, heated,

to serve

Lime wedges, to serve

Place rice in a large bowl. Add the chicken, beans, corn, onion and co­rian­der; mix well.

Whisk sweet chilli sauce, juice and gar­lic in a jug. Add to chicken mix­ture; toss to com­bine.

Top rice salad with ex­tra co­rian­der, tomato and av­o­cado. Serve with the tor­tillas and lime wedges.

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