I absolutely love the colours and the spices that we find in Mexican cuisine, so I thought I would put together a quick and easy salad for you to have when you are tight on time, but still want a nutritious meal.

Serves 2 or 3 people. 2 if you are serving as a main course, 3 if you wrap it inside a wholemeal tortilla and make into a burrito. This recipe is a super colourful one, containing all the colours of the rainbow.
Ingredients
1 can of black beans (no sugars, no additives, only water and beans or you can use dry pulses if you have more time)
1 small can of corn (no sugars, no additives, only water and corn)
1/2 red or orange pepper
50g wholegrain basmati rice
1/2 tsp paprika
1/4 ground cumin
1/4 crushed chilli
1/4 ground pepper
pinch of salt
50g spinach
1 small onion
1 tbsp olive oli (better option when using to drizzle raw) or coconut oil (better option when using for cooking)
parsley or cilantro (optional)
lemon juice (optional)
Let's start cooking
Boil rice following cooking instructions. I use Riso Scotti wholegrain basmati rice which is precooked so takes about 8-10 minutes.
In the meantime, chop onion and pepper
In a pan, add your oil of choice, mix in spices and stir well
When oil is hot, not frying, add in onion and cook for a couple of minutes until soft
Add in chopped peppers and a splash of water. Let them cook for a couple of minutes
Drain beans and corn
Add beans to the peppers and onions, mix well for a few minutes and then add in spinach to wilt
Remove from hob, add in boiled rice and corn at the end
Option to add in fresh cilantro or parsley and a squeeze of lemon juice
Serving and storing
You can serve as a main course, perhaps with a side of green leaf salad and cherry tomatoes, or you can wrap in a wholemeal tortilla to make it into a burrito. Store in airtight container in the fridge up to 3 days. Enjoy!
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