Corn salad with rice and avocado

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 120 g Long grain rice
  • 7-10 Tbsp Salt
  • 3 colourful peppers (red, yellow, orange)
  • 5 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 1 can(s) (425 ml) Vegetable corn
  • 1 can(s) (425 ml) Kidney Beans
  • 4 TABLESPOONS Fruit vinegar
  • 6 TABLESPOONS Asian sauce
  • 1 Avocado
  • 2 TABLESPOONS Lemon juice
  • 2 (approx. 250 g) Roman salad hearts

Directions

  1. 1

    Put rice in boiling salted water. Cook for about 20 minutes on a low heat, drain. In the meantime clean and wash the peppers and cut them into fine strips. Heat 1 tablespoon of oil. Fry the peppers in it for about 3 minutes. Season with salt and pepper. Rinse and drain the corn and beans.

  2. 2

    Mix vinegar and asia sauce. Beat 4 tablespoons of oil into it. Cut avocado in half lengthwise, remove stone and cut the flesh into balls with a small ball cutter. Sprinkle with lemon juice. Mix the remaining prepared ingredients, avocado balls and marinade. Clean and wash the lettuce hearts, cut them into bite-sized pieces and arrange them on 4 plates. Arrange with the marinated ingredients and serve

Nutrition Facts

KCAL
540 kcal
CARBS
60 g
FATS
27 g
PROTEINS
13 g