Mexican Salad

Top this recipe using Wholegrain Spicy Mexican rice with a scattering of crispy tortillas!

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 3

    Per Serving


  • 1 jar chunky salsa
  • 1 can pinto beans
  • 1 green pepper
  • 1 red pepper
  • 1 can sweetcorn
  • ½ red onion finely chopped
  • 1 handful coriander leaves
  • 2 tortillas
  • 1 red chilli (very finely sliced)
  • 1 lime (juice and zest)
  • 3 tsps. Olive oil
  • 1 pouch UNCLE BEN’S® Wholegrain Spicy Mexican Rice 250g


  1. Pre Heat the oven to 180c. Cut the tortillas into thin strips, lightly oil them and then place onto a baking tray, bake in the oven for 5-6 minutes for until crispy. Cook the pinto beans following the instructions on the can. Squeeze the Uncle Ben’s Wholegrain Spicy Mexican Rice pouch to separate rice, tear a 3cm vent, and then microwave on full power for 2 minutes. Drain the can of sweetcorn and put a frying pan onto a high heat. Roast the corn in a hot frying pan for 3-5 minutes shaking the pan every couple of minutes.
  2. Finely slice the red and green pepper and set aside. In a small bowl add the finely sliced red chilli, juice and zest from 1 lime then mix together with the olive oil. In a large bowl add 3 tbsp. of salsa, pinto beans, red and green peppers, sweetcorn, finely chopped red onions, Uncle Ben’s® Wholegrain Spicy Mexican Rice and combine it all together. Dress the salad with the chilli and lime dressing. Put two large handfuls of the salad into a bowl and finish off with a scattering of coriander leaves and crispy tortilla’s and enjoy!


Energy (kCal) 815.42
Dietary Fibre (g) 17.34
Protein (g) 25.53
Saturated Fat (g) 5.28
Sodium (mg) 1625.28
Total Carbohydrate (g) 119.91
Total Fat (g) 21.44
Total Sugar (g) 15.93
Energy (kJ) 3409.29
Added Sugar (g) 1.63

Where to buy?

UNCLE BEN’S® Special Spicy Mexican Rice 250g


More Recipes

Slow Cooker Chicken Tikka Masala
Recipes Using Spicy Mexican Rice
Herby Chicken with Pesto