150 g of Camargue IGP semi-complete long-grain rice Hériztage
100 g of red beans
100 g of corn kernels
1 avocado
1 large tomato
1/2 green bell pepper
1/2 red onion
Dressing
2 tbsp of olive oil
1 lime
1 garlic clove
1 tbsp of Mexican spices
1/4 tsp of ground cumin
A small handful of fresh coriander leaves
Pepper
Salt
Grate the lime zest, chop the garlic clove and coriander.
Mix the olive oil, lime juice, grated zest, chopped garlic and coriander, Mexican spices, cumin, salt, and pepper. Set the dressing aside.
In a saucepan, add the rice to five times its volume in boiling salted water and cook covered for 20 minutes over medium heat.
Drain the rice and rinse it under cold water.
Place the drained rice in a bowl, add the dressing, and let it cool.
Cut the tomato, bell pepper, and avocado into small cubes. Thinly slice the red onion.
Add them to the rice salad along with the red beans and corn kernels.
Mix well and cover the salad, placing it in the refrigerator.
Take the salad out just before serving to accompany cold meats, a barbecue, or to take on a picnic.
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