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Spiced rice and bean salad

  • 0:10 Prep
  • 0:02 Cook
  • 4 Servings


  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 1 teaspoon allspice
  • 2 1/4 cups cold cooked white long-grain rice (see note)
  • 420g can corn kernels, drained, rinsed
  • 420g can red kidney beans, drained, rinsed
  • 3 green onions, thinly sliced


  • 1
    Heat oil in a small frying pan over medium heat. Add garlic, chilli and allspice. Cook, stirring, for 1 minute or until fragrant. Set aside for 5 minutes to cool.
  • 2
    Combine rice, corn, beans, onion and oil mixture in a large bowl. Season with salt and pepper. Toss to combine. Serve.

Source: taste.com.au


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