40g tinned sweetcorn, drained and rinsed
50g tinned black beans, drained and rinsed
a sprinkle of red onion, finely chopped
100g cooked salmon fillet, skin removed (120g pre-cooked weight)
for the rice:
150g cooked long-grain white or brown rice (50g pre-cooked weight)
a sprinkle of fresh coriander, finely chopped
juice of 1 lime
a small pinch of sea salt
1⁄2 tsp garlic powder
for the dressing:
1 tbsp fresh lime juice
2 tsps olive oil
a sprinkle of fresh coriander, finely chopped
a small pinch of sea salt
1 tbsp Greek yoghurt (use dairy free if preferred)
Method:
Place the cooked rice in a bowl.
Add the coriander, lime juice, garlic powder and sea salt and stir well.
Place the dressing ingredients in a bowl or jug and stir well.
Arrange the rice, sweetcorn, black beans and red onion in a serving bowl. Add the cooked salmon.
Drizzle the dressing over the top.
Garnish with fresh chopped coriander.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Per serving:
571 calories
19g fat
63g carbs
37g protein