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 10 mins  / 
Cook 20 mins


100g Coop basmati rice
¼ tsp ground cumin
¼ tsp paprika
Zest and juice of 1 lime
½ red chilli, deseeded and finely chopped
Freshly ground black pepper
400g can Coop kidney beans, drained
4 spring onions, finely chopped
1 clove garlic, finely chopped
8 local piccolo tomatoes, quartered
½ red pepper, deseeded and chopped
½ yellow or orange pepper, deseeded and chopped
Handful fresh coriander, chopped (optional)
1 Coop ripe and ready to eat avocado, peeled, stoned and cut into bite-size pieces


Cook the rice according to the pack instructions, once cooked put in a large bowl and fluff up with a fork

Stir through the spices, lime juice and zest, chilli, and some black pepper

Add the kidney beans, spring onions, garlic, tomatoes and peppers, and combine

Stir in the coriander, if using, top with the avocado and sprinkle over some more black pepper