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Caribbean Rice and Bean Salad

Recipe

This fresh and zingy rice and bean salad pairs perfectly with jerk chicken, baked fish, or for a completely vegan meal, serve alongside roasted vegetable skewers. Perfect to prepare ahead of time and take to a BBQ, or as a healthy and easy midweek lunch!

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Caribbean   |   Gluten Free   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

  • 1 packet Microwavable Long Grain Rice
  • 1 pack Mini Peppers, diced
  • 1 Red Onion, diced
  • 1 Red or Green Chilli, diced
  • 1 Spring Onion, sliced
  • ⅓of a Pineapple, finely diced - about 250g
  • 1 tin Butter Beans
  • 1 tin Peas and Beans/Mixed Beans
  • A big bunch of Coriander, chopped - about 20g
  • Salt and Pepper to season
  • 2 tbsp Extra Virgin Olive Oil
  • Juice of 1 Lime
  • 1 tbsp Apple Cider Vinegar

  

Method

  1. Place the diced peppers, red onion, pineapple, spring onion and chilli into a large mixing bowl and add the chopped coriander.
  2. Cook the long grain rice per the packet instructions and set aside.
  3. Whilst the rice cools slightly, drain and rinse your butter beans and mixed peas and beans, then tip these into the bowl.
  4. Now add your rice.
  5. Squeeze over the lime juice, apple cider vinegar and the olive oil. 6. Mix it all together and season to taste.