Mexican Rice Salad

Ingredients

• 125 g long grain rice
• 150 g corn kernels (canned; drained weight)
• 150 g kidney beans (canned; drained weight)
• 1 Avocado
• 1 tbsp Lemon Juice
• 2 Tomatoes
• 1 red chili pepper
• Salt
• Pepper
• 5 tbsp olive oil (50 ml each)
• 1 tbsp chopped cilantro

Instructions

1. 1.

   Rinse the rice thoroughly under running water, then bring to a boil in twice as much lightly salted water in a pot. Simmer covered over low heat for about 20 minutes.

2. 2.

   Drain and rinse the corn and beans with cold water, then let them drain.

3. 3.

   Remove the seeds from the chili pepper, halve it, clean it, and dice finely. Wash the tomatoes, pat dry, and dice them as well.

4. 4.

   Whisk together vinegar, salt, pepper, chili cubes, and olive oil to make a salad dressing. Rinse, shake dry, finely chop the cilantro and fold into the dressing.

5. 5.

   Pour the cooked rice into a colander, rinse with cold water, and let it drain well. In a salad bowl combine the rice with beans, corn, and the dressing.

6. 6.

   Halve the avocado lengthwise, remove the pit, peel the halves, and dice the flesh. Drizzle immediately with lemon juice and gently fold in the tomato cubes into the Mexican rice salad.

7. 7.

   Serve decorated with Mexican chips and green chili peppers as desired.