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Spicy Black Bean and Sweetcorn Salsa Rice

A vibrant budget bowl inspired by Mexican street food. Black beans, sweetcorn and rice tossed in a quick lime salsa. Under 50p per portion and on the table in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 250g long grain rice
  • 1 tin (400g) black beans, drained and rinsed
  • 150g sweetcorn (tinned or frozen)
  • 1 red onion, finely diced
  • 1 red pepper, diced
  • 1 lime, juiced
  • 1 bunch coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • To taste salt and black pepper

Method
 

  1. Cook the rice according to packet instructions. Drain and set aside.
  2. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the red onion and red pepper and cook for 5 minutes until soft.
  3. Add the sweetcorn, cumin and chilli flakes. Cook for 3 minutes until the sweetcorn is lightly charred.
  4. Stir in the black beans and cook for 2 minutes until heated through.
  5. In a small bowl, whisk the lime juice, remaining olive oil, salt and pepper to make a dressing.
  6. Combine the rice, bean mixture and dressing in a large bowl. Toss through the chopped coriander and serve warm or cold.