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

Ingredients

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

Method

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!

Debbie