Black Bean Fajita Rice Salad
This started a way to use up leftover rice, but has now become a regular guest on our table, from family meals to buffet style gatherings, and is just a good warm or cold. It's vegan, cheap, easy and very tasty!
I used raw courgette rather than cucumber in this dish as cucumber can go a bit soggy, especially if you are eating it warm, and used brown basmati rice for a bit more taste and texture. This vegan black bean fajita rice salad is so easy to make, and keeps well in the fridge for a couple of days
75g rice, I used brown basmati
1 400g tin black beans, drained and rinsed
2 decent sized spring onions, washed, trimmed and thinly sliced
1/2 red pepper, finely chopped
1/2 green pepper finely chopped
1 small courgette, around 125g, washed and finely chopped
1 tbsp olive oil
1 tbsp lime juice
Salt and pepper
1/2 tbsp fajita seasoning
Handful of fresh coriander, finely chopped
Cook the rice according to the packet instructions, drain and rinse
Mix the oil, lime juice, coriander, and seasonings in a small bowl
Mix all the vegetables in a serving bowl, add the rice and mix in
Add the dressing and mix well in. Easy as that!
Serve and enjoy!