For a little buddha bowl of goodness go for a Mexican Bean and Rice Salad.

  • Serves: 4 people
  • Prep time: 20 minutes
    • Mexican
    • Dairy Free
    • Vegetarian
    • Vegan

    Chef's Tip

    The dressing improves if made a few hours ahead

    Mexican Bean and Rice Salad

    Recipe Information

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    1x 400g tin red kidney beans

    1 x 400g tin mixed beans

    1 x 340g tin sweetcorn

    1 x 220g sachet bulgur, quinoa and wholegrain rice

    1 x 150g pack sweet mini peppers

    1 x red onion

    1 x green chilli

    1 x clove garlic

    5g fresh coriander

    5g fresh parsley

    40ml rapeseed oil

    1 x tsp caster sugar

    Sea salt and black pepper


    Open the two tins of beans and the sweetcorn and put into a salad bowl

    Cook the rice as instructions on the pack and put the warm rice in the bowl

    Peel, halve and finely chop the red onion and add to the salad

    Cut the peppers in half lengthways – discard any seeds and chop finely and add to the salad

    Peel the garlic and mince

    Cut the chilli in half lengthways and discard any seeds – unless you want a very hot dressing – and chop finely

    Mix the garlic, chilli, rapeseed oil and sugar together and season with salt and pepper and mix well

    Toss this dressing through the salad

    Chop the coriander and parsley finely and sprinkle over the salad