MEX­I­CAN RICE SALAD WITH CORN CHIP DIP­PERS

Super Food Ideas - - THIS MONTH LUNCHBOX -

SERVES 6 PREP 10 MIN­UTES (PLUS COOL­ING) COOK 15 MIN­UTES

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 ¼ cup lime juice, plus wedges, to serve 2 ta­ble­spoons ex­tra vir­gin olive oil 80g corn chips

1 Cook rice fol­low­ing packet direc­tions. Trans­fer to a large bowl. Cool com­pletely. 2 Add beans, cap­sicum, tomato, av­o­cado, onion, juice and oil to rice. Sea­son. Toss to com­bine. Serve with chips and lime wedges. Di­vide salad among lunchboxes. Re­frig­er­ate. Trans­port with an ice brick. Store chips and lime sep­a­rately. NU­TRI­TION: (per serve) 1581kj; 16.8g fat; 4g sat fat; 8g pro­tein; 43.8g carbs; 7.4g fi­bre; 0mg chol; 205mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.