MEXICAN BROWN RICE SALAD

Over the last few weeks I have been attempting to meal prep in a bid to save time and money. Wanting a change from the pasta dishes I've made for the three weeks I dug out some leftover rice from my freezer. The thought alone, of eating hot food in this 25°C weather is unbearable, which lead me to this very simple Mexican Brown Rice Salad / Burrito Bowl. A cold rice salad, it vibrant colours and fresh flavour perfect for a summer time packed lunch to take to work. 

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Mexican Brown Rice Salad

by minimal convert June-18-2017

Deconstructed Burrito Bowl. Vegetables, beans and spices can be added or omitted to personal taste. Great way to use up leftover rice.

Ingredients

• 2 cups brown rice
• 1/2 cup black beans
• 1 bell pepper
• 1/4 cup frozen sweetcorn
• 3 tomatos
• 1/2 small red onion
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh coriander
• 1 lemon

Instructions

Heat leftover white rice in microwave for 30 seconds to soften. In a large bowl combine; cooled brown rice, rinsed black beans, chopped bell pepper, sweetcorn, chopped tomato, dice red onion, chili powder, coriander, salt and black pepper. Add the juice from 1 small lemon and mix well. Chill until ready to serve.

Details

Prep time: 15 mins Total time: 15 mins Yield: 5 servings