Mexican Corn Rice Salad
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
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,
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.