MEXICAN RICE SALAD WITH CORN CHIP DIPPERS
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.