Rice and Beans Meal Salad


Serves: 2


1 Cup brown basmati rice

2 garlic cloves (chopped)

1 Tbsp. chipotle paste

2 Cups tin borlotti beans (drained and rinsed)

2 Tbsp. cider vinegar

1 small avocado (diced)

1/2 small red onion (sliced)

1 Tbsp. pickled red or green jalapeño peppers (roughly chopped)

1 lime (juiced)

1 cup coriander leaves


1. Cook basmati rice until tender. In a non-stick pan, cook garlic with chipotle paste for 5 minutes. 

2. Add borlotti beans, cider vinegar, honey and season. Cook for 5 more minutes or until ingredients are well incorporated.

3. Mix avocado, red onion, jalapeños and lime juice together. Divide rice, spoon beans over and top with salsa mix. Top with coriander, serve.

Nutrition per serving:

calories 378, protein 13.4g, carbohydrate 57.9g, fat 11.9 g, saturated fat 1.4g, fiber 8.5g, salt 0.92 g.