Tex-Mex Salad

Ingredients

• 175 g wild rice
• Salt
• 0.5 tsp ground cumin
• 2 cans beans (265 g each, drained; from the can)
• 1 can corn (285 g, drained; from the can)
• 4 tomatoes
• 1 Red Onion
• 1 Lime (juice)
• 4 tbsp olive oil
• Pepper

Instructions

1. 1.

   Bring wild rice to a boil in a pot with 350 ml water, salt and cumin. Simmer over low heat for about 40 minutes, then let cool.

2. 2.

   Drain beans and corn in a sieve, rinse and let drain. Wash tomatoes, remove stems and seeds, dice finely. Peel and finely chop the onion. Mix all with lime juice, oil, salt and pepper.

3. 3.

   If needed, drain rice, let it cool briefly, then combine with beans, corn and tomatoes in a bowl. Stir in the dressing and let sit for about 30 minutes to meld flavors. Taste the Tex-Mex salad and serve.