Mexican Bean and Rice Salad with Avocado
A well balanced and highly nutritious salad that can be served as a main, meat free meal with a green salad or as a side to your favourite meat
Vegans can omit the yoghurt or replace with a vegan yoghurt.
Ingredients
1 x 400g Tin black beans, drained
2 Cups brown rice, cooked
1 Cup diced tomatoes
1 Avocado, diced
1/2 tsp Cumin powder
2 Cloves garlic, diced or crushed
1 Large handful fresh coriander, chopped
1 Tbsp freshly squeezed lime juice
Natural yoghurt to serve
1 Cook the rice according to instructions on the packet. Let cool
2 Place all the ingredients into a large salad bowl
3 Gently mix until well combined
4 Serve with a dollop of yoghurt and garnish with extra coriander