Warm Rice and Mexican Bean Salad

This was the salad we had to accompany our Opening Ceremony BBQ. In my experience ‘the veggie’ always does rather badly at BBQs….. Almost always an after-thought, and then there’s the issue of meaty/fishy BBQ grills….. This is also very much the case for anyone with allergies, let’s hope the unsafe marinade doesn’t drip onto the safe grill area.

A stunning salad can always cheer up the proceedings and bring to life the sad almost burnt veggie skewer. This little beauty of a salad is a mexican style meal in a bowl…. And I guarantee you’ll eat better than those tucking into the frazzled BBQ offerings!

Warm Rice and Mexican Bean Salad (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

serves 4

  • 1 cup rice
  • 1 tin borlotti beans
  • 1 clove garlic
  • 2 tbsps chipotle chilli paste
  • 2 tbsps red wine vinegar
  • 1 tbsp honey
  • 2 spring onions, finely chopped
  • 1 avocado, cubed
  • juice of 1 lime
  • handful of coriander, chopped

– Cook the rice and place in a bowl.

– Heat some oil in a saucepan, add the garlic and chipotle puree and gently cook out.

– Add the beans, honey and vinegar. Cook until the beans are nicely warmed through. Check the seasoning and pour over the rice in the serving bowl.

– Make the salsa of avocado, spring onion, lime juice, coriander and seasoning. Taste.

– Scatter over the beans and eat straight away.

5 Comments Add yours

  1. Somer says:

    Praying my avocado I got in my CSA basket earlier this week is ripe now. I really, really want that for lunch!

    1. lucylox says:

      the one problem with avocados…

      1. Somer says:

        It wasn’t ripe :/ maybe today!

  2. emmycooks says:

    I will have to make this to counteract all the sweets I want to eat after catching up on your blog! 🙂

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