Mexican Style Rice Salad

Ingredients for 4 servings:

• 250 g rice
• 150 ml oil
• 1 tbsp, heaped tomato paste
• 1 tsp, heaped harissa paste
• 2 tsp cumin, ground
• 2 cloves garlic
• 2 bell peppers, red and yellow
• 1 small can of kidney beans
• 1 small can of corn
• 4 tbsp, heaped coriander leaves, freshly chopped
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick, easy and vegan

Cook the rice according to the package instructions. In the meantime, dice the bell peppers and drain the beans and corn. Pour the oil into a tall, narrow bowl, press in the garlic cloves, add the tomato paste and harissa, and blend thoroughly with a hand blender. Season with cumin, salt, pepper, and chili. Once the rice is cooked, rinse it thoroughly with cold water, drain well, and transfer to a bowl. Pour the oil mixture over it and mix everything together. Stir in the bell peppers, beans, corn, and chopped coriander, then cover and let stand for a while. Season again before serving.