Burrito Salad

Degrees are still way up in the 20Cs, and what better than rattling up a salad - especially burrito style!

Burrito Salad
(Serves 3-4)

140g cooked rice
400g can black beans, rinsed
200g can sweetcorn, rinsed
2 large tomatoes, deseeded and finely chopped
1 red pepper, chopped
1/2 red onion, finely chopped
1 baby gem lettuce, finely chopped
30g fresh coriander, finely chopped

For the dressing:
Juice of 1 lime
1/2 green chilli (or a splash or sriracha sauce)
1 tbsp olive oil
150ml unsweetened plant based milk (I used oat milk)
1 tsp maple syrup or agave
1 tsp garlic powder
Salt and black pepper to taste

- Start by cooking the rice, and leave it to cool whilst cutting the vegetables. Once cooled, fold it all into the rice and stir well.

- For the dressing, simply have it all in a small blender, and blend until smooth. Pour over generously and stir to combine.

There is so much dressing in this salad and it tastes divine! So you could easily serve some garlic bread with it for mopping, scrumptious!

This is what I call a proper dinner for a hot sunny day, or as a healthy lunch, I had it as both to be honest, and it wont be the last time - already craving it!

Original recipe by the Bosh! plant based cook book, I swear I am going through every single recipe in that book! I hope you don't mind, hehe!

xox J