Mexican rainbow salad

Mexican rainbow salad
There’s loads of colour and texture in this easy salad – ideal for lunch on a sunny day.
Serves 2  / 
Prep 20 mins  / 
Cook 0 mins


100g Co-op basmati rice
1/4 tsp ground cumin
1/4 tsp paprika
Zest and juice of 1 lime
1/2 red chilli, deseeded and finely chopped
Freshly ground black pepper
400g can Co-op kidney beans, drained
4 spring onions, finely chopped
1 clove garlic, finely chopped
8 Co-op British piccolo tomatoes, quartered
1/2 red pepper, deseeded and chopped
1/2 yellow or orange pepper, deseeded and chopped
Handful fresh coriander, chopped (optional)
1 Co-op ripe and ready to eat avocado, peeled, stoned and cut into bite-size pieces


1. Cook the rice according to the pack instructions then put in a large bowl
2. Fluff up with a fork, then stir through the spices, lime juice and zest, chilli, and some black pepper
3. Add the kidney beans, spring onions, garlic, tomatoes and peppers, and combine
4. Stir in the coriander, if using, top with the avocado and sprinkle over some more black pepper