Ingredients
- 1 red bell pepper
- 1 red onion
- 4 tbs lime juice
- 2 tbs olive oil
- 1 ts mild ground paprika
- 2 ts Fajita spices (or AMC Mexican)
- 250 g cooked rice
- 150 g drained corn (canned)
- 150 g drained kidney beans (canned), rinsed
- salt, pepper
Preparation
1. Mix the lime juice, olive oil, paprika powder and fajita seasoning in a bowl.
2. Clean the pepper, remove the seeds and cut into fine cubes. Peel and finely chop the onion add both to the dressing.
3. Add rice, corn and kidney beans and toss to combine. Season with salt and pepper to taste.
4. Let the salad soak for about 60 minutes and then season again.
Tip
- The rice salad is very suitable for a picnic and is perfectly packed in the AMC Lunch Bowl for transport and enjoyment.
- For the rice salad you can also use leftover rice. You can also find a basic recipe for cooked rice in the AMC recipe world.
This recipe has been tested and approved by AMC.
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