Rice-bean salad with corn and herbs

Name: rice-bean salad with corn and herbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 275 g multigrain rice; 425 g black eyed beans; 200 g black beans; 150 g canned corn; 15 g fresh coriander; 25 g fresh chives; 1 lime cleaned up; 1 el olive oil garlic / chili pepper; tl ground cumin

Salad of rice, beans, herbs and corn.

Ingredients

275 g multigrain rice
425 g black eyed beans
200 g black beans
150 g canned corn
15 g fresh coriander

25 g fresh chives
1 lime cleaned up
1 el olive oil garlic / chili pepper
Tl ground cumin

Directions

Boil the rice according to the instructions on the package. Drain and allow to cool until used.
Meanwhile, put the black eyed beans, black beans and corn in a sieve. Rinse and drain.
Slice the coriander and chives.
Grate the green skin of the lime and squeeze out the fruit.
Put the grater and juice in a bowl and add the garlic / chili oil and cumin.
Beat the lime oil mixture into a dressing and if necessary season with salt.
Mix the beans, corn, rice, herbs and dressing in a bowl and serve.