Mexican Rice Salad

(based on a SW recipe)
Serves 4

1 Red pepper, finely sliced (s)
1 Red chilli, finely chopped & deseeded (s)
1 Lime, zested & juiced (s)
1 tbsp. Mexican seasoning (Tesco)
3 Spring onions, finely chopped (s)
100g Wild rice
200g Black eyed beans, washed & drained (p) (f)
200g Red kidney beans, washed & drained (p) (f)
S & P

Cook the rice as per the packet instruction, drain then cool in cold water, drain again & chill.
In a large glass bowl mix the ingredients together, including the rice, season then cover, place in the fridge until mealtime.

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