Mexican rice salad
STEP BY STEP PREMIUM

Mexican rice salad

Vegetarian
Vegan
Mexican rice salad
STEP BY STEP PREMIUM
10 min. preparation and cooking time
225 calories per person
easy difficulty
60 min. infusing
10 min. preparation and cooking time
225 calories per person
easy difficulty
60 min. infusing

Servings

Ingredients

125 g

cooked rice

75 g

drained corn (canned)

75 g

drained kidney beans (canned), rinsed

salt, pepper

1/2

red bell pepper

1/2

red onion

2 tbs

lime juice

1 tbs

olive oil

1/2 ts

mild ground paprika

1 ts

Fajita spices

250 g

cooked rice

150 g

drained corn (canned)

150 g

drained kidney beans (canned), rinsed

salt, pepper

1

red bell pepper

1

red onion

4 tbs

lime juice

2 tbs

olive oil

1 ts

mild ground paprika

2 ts

Fajita spices

375 g

cooked rice

225 g

drained corn (canned)

225 g

drained kidney beans (canned), rinsed

salt, pepper

1 1/2

red bell pepper

1 1/2

red onion

6 tbs

lime juice

3 tbs

olive oil

1 1/2 ts

mild ground paprika

3 ts

Fajita spices

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