FRESH MEX  BOWL

 

– ¾ cup uncooked rice
– ½ cup uncooked black beans
– 2 handfuls mixed leaf salad
– 1 bunch fresh coriander
– juice from ½ a lemon
– 1 tbsp olive oil
– ½ tsp salt
– 1 carrot (grated)
– 1 tomato (diced)
– 1 medium sized cucumber (diced)
– ½ red onion (finely chopped)
– 1 tsp cumin
– pickled jalapeños (to your liking)
– tabasco or other hot sauce (to your liking)
– ½ avocado (mashed) to serve

 

  • Cook rice and beans separately, prepare salad during this time. Once beans are cooked, strain and rinse with cool water. Allow rice and beans to cool completely before adding to salad.
  • Place mixed leaf salad and roughly chopped coriander into large salad bowl then further cut into smaller pieces with scissors. Add lemon juice and olive oil here.
  • Add all other salad ingredients (except avocado) to bowl, including salt, herbs and spices, then add rice and beans and mix well.