Warm Mexican rice salad

Low-fat, low- cal and tastes awesome! This is great meal if you want to eat quick and healthily.



Ingredients
75g brown or white basmati rice
2 garlic cloves , chopped
400g tin kidney beans, drained and rinsed
2 tbsp cider vinegar
1 tbsp honey
1 avocado , diced
½ small red onion , sliced
1 lime , juiced
small handful cilantro leaves

Method
1. Add a little olive oil in a sauce-pot and cook the basmati rice until tender. Leave in a covered pot to keep warm.

2. Meanwhile cook the garlic for a couple of minutes with a little olive oil. Add the kidney beans, cider vinegar, honey and season. Cook for 5 minutes until the flavors come together.

3. In a separate bowl mix the avocado, red onion and lime juice together. Season with sea salt.

4. Divide the rice between two plates, spoon beans over and top with salsa. Scatter over the cilantro before serving.

Give the lime a quick roll with your palm of your hand on a flat surface to bring out more of the juice.