Vegan Mexican Rice Salad
Prep: 20min
|
Servings: 4
|
Cook: 20min
A vegan Mexican rice salad from Spoonsparrow – a hit at every salad buffet and perfect for meal‑prep!
Ingredients
- 250 g long‑grain rice
- Salt
- 8 spring onions
- 200 g black beans (canned, drained weight)
- 200 g corn kernels (canned, drained weight)
- 200 g Cherry tomatoes
- 2 tbsp Lime juice
- 4 tbsp olive oil (40 ml)
- ground cumin
- ground marjoram
- ground thyme
- Tabasco
- 2 tbsp freshly chopped cilantro
Instructions
-
1.
Rinse the rice in a sieve, drain and then cook it in double the amount of boiling salted water in a pot. Cover and simmer over low heat for about 20 minutes, then remove the lid and let cool.
-
2.
Meanwhile wash, trim and pat dry the spring onions, slicing them into thin rings. Rinse the beans and corn in a sieve and drain. Wash, pat dry and halve the tomatoes.
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3.
Whisk together lime juice and oil. Season with salt, marjoram, thyme, cumin and Tabasco. Toss all ingredients with the dressing and serve the vegan Mexican rice salad in bowls.
