Description

Try this simple, filling Mexican bean and wild rice salad with a hot, sweet dressing alongside The Saucy Fish Co. Salmon with Chilli, Lime & Ginger Dressing

Syns: 1 per portion

Ingredients

Scale

1 pack The Saucy Fish Co. Salmon with Chilli (Lime & Ginger Dressing)
400 g tin of pre-cooked black beans (rinsed)
165 g tinned sweetcorn (drained)
1 orange pepper (deseeded and diced)
100 g mixed wild & long-grain rice (pre-cooked and cooled)
A handful of rocket
For the dressing:
Juice of 1 lime
1 red chilli (finely chopped)
⅓ bunch (approx 15g fresh coriander, finely chopped)
2 tsp cider vinegar
½ tsp garlic salt
1 tsp oregano
½ tsp pepper
2 tsp maple syrup

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Instructions

Pre-heat oven to 170c. Pop the salmon into the oven and set timer for 28 minutes
Prepare the dressing, mix everything together in a small bowl
In a 1l glass storage jar, or tupperware, spoon the dressing into the bottom
Next, add the rinsed black beans
Layer in the sweetcorn
Add the orange pepper
Spoon in the cooked rice
Place the rocket on top.
Shake it up when you are ready to serve to cover all the ingredients with dressing
Serve with the salmon on top, and pour the chilli, lime & ginger sauce over the salmon

Notes

I make the salad up in a 1 litre glass storage jar, which can be easily kept in the fridge for up to 3 days! If you are eating it straight away all the ingredients can be added to a bowl and mixed immediately! Note: If you are going to use frozen sweetcorn please make sure you pre-cook it!

Prep Time: 30 minutes
Cook Time: 30 minutes