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Warm Mexican rice salad with borlotti beans & avocado salsa
- 75g brown basmati rice
- 2 garlic cloves , chopped
- 1 tbsp chipotle paste
- 400g tin borlotti beans , drained and rinsed
- 2 tbsp cider vinegar
- 1 tbsp runny honey
- 1 small avocado , diced
- small red onion , sliced
- 1 tbsp pickled red or green jalapeo peppers from a jar, roughly chopped
- 1 lime , juiced
- small handful coriander leaves
Directions:View on BBC Good Food
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