Mexican-style rice salad
15
15
6
No
Ingredients
- 15 ml (1 tablespoon) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 500 ml (2 cups) of cooked rice
- 1 can of black beans, rinsed and drained
- 250 ml (1 cup) of spinach
- 1 can of corn
- Cilantro leaves for the garnishing
- Salt and pepper, up to taste
For the vinaigrette:
- 65 ml (1/4 cup) of olive oil
- 30 ml (2 tablespoons) of balsamic vinegar
- The zest of a lemon
Preparation
Side-by-side mode
- In a pan, melt butter and cook sliced leeks for 5 minutes.
- In a bowl, mix together the vinaigrette ingredients. Set aside.
- Combine cooked rice, black beans, spinach, sliced leeks, and corn in another bowl. Add vinaigrette and toss salad. Add cilantro to taste.
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