Grown, harvested, and packaged in Camargue

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Camargue rice with PGI

Mexican rice salad

Preparation 15 mins
Cooking 20 mins
Quantity 4

Salad

  • 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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