Ryzosalata Mexican

Ryzosalata Mexican
Ryzosalata Mexican Tasty, easy,rich and hearty salad that can even replace a meal. From radicio.com.
5 stars rate, from 4 people

Preparation time: 10 minutes and the time for cooling | Cooking: 20 minutes | Total time: 30 minutes and the time for cooling
Recipe for: 8 portions of about

Nutrition information per 1 portion
Calories: Calories | Fat: g.

Rice: 1 1/2 mug (American type)
chili beans: 1 can of rinsed and drained
Black beans: 1 can of rinsed and drained
Corn: 1 can of rinsed and drained
Green onions: 3 chopped
Red pepper: 1 small, cut pieces
Chopped parsley: 1/2 mug
Ingredients for the vinaigrette:
Ελαιόλαδο : 1/2 mug
Vinegar: 1/4 cup (red wine)
Ζάχαρη : 1 tablespoon
Grated garlic: 1 clove
Salt: 1 teaspoon
Grated cumin: 1 teaspoon
Dust chili: 1 teaspoon
Pepper: 1/4 teaspoon

1. In enough salted water, Boil the rice until tender. Drain and rinse with a little running water to cool. You put in a salad bowl.
2. Prepare legumes and vegetables and put them in the salad bowl and.
3. In a jar put together the ingredients for the vinaigrette. Close the lid and shake vigorously to mix. Pour the rice and stir well. Put briefly in the refrigerator to tie the flavors and serve.

Prepared in 22 February 2016 by Luise

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