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| Mexican Brown Rice, Bean and Corn Salad |
Yield: 10 servings
Ingredients
500.00 g black beans cooked
500.00 g Kidney Beans
200.00 g Corn
150.00 g Green pepper، sliced
200.00 g Cherry Tomato, halves
100.00 g Onions, chopped
250.00 g Brown rice, cooked
300.00 g Knorr Mexican Salsa
20.00 ml Knorr Lime Seasoning Powder
60.00 ml Water for lime seasoning
60.00 g Olive Oil
50.00 g Minced garlic
100.00 g Parsley, roughly chopped
10.00 g Cumin
Preparation
1. Combine the salad ingredients in a large bowl
2. Mix the dressing ingredients in a small bowl
3. Pour the dressing over the salad, and mix gently
4. Cover and chill in the refrigerator overnight or at least two hours for maximum flavour
5. Great salad to serve at a BBQ
