Rice Salad with Avocado, Beans and Salami

Name: Rice Salad with Avocado, Beans and Salami
Prep time: 35 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: American, Latin America, Central America, Mexican
Ingredients: 125 g long grain rice; 0.25 l Vegetable broth; 150 g kidney beans (canned); 100 g corn kernels (canned); 1 Avocado; 0.5 lime (juice); 2 red chili peppers; 1 iceberg lettuce; 200 g Cabanossi; 3 tbsp Lime juice; 6 tbsp plant oil; Salt; pepper (ground); 1 packet tortilla chips

Prep: 35min

| Servings: 4 | Cook: 20min

Rice salad with avocado, beans and salami is a recipe featuring fresh ingredients from the rice salad category. Try this and other recipes from Spoonsparrow!

Ingredients

125 g long grain rice
0.25 l Vegetable broth
150 g kidney beans (canned)
100 g corn kernels (canned)
1 Avocado
0.5 lime (juice)
2 red chili peppers
1 iceberg lettuce
200 g Cabanossi
3 tbsp Lime juice
6 tbsp plant oil
Salt
pepper (ground)
1 packet tortilla chips

Instructions

1.
Cook rice in vegetable broth for 20 minutes. Drain beans and corn and mix with cooled rice.
2.
Peel, halve, pit avocado and slice; drizzle with lime juice.
3.
Halve chilies, remove seeds, rinse, thinly slice. Wash lettuce, cut into strips. Slice Cabanossi diagonally thin.
4.
Combine all loosely. Whisk lime juice, oil, salt and pepper to make a dressing; pour over salad and serve with tortilla chips.