INGREDIENTS

400g black beans

1 tsp cumin

1/2 tsp cayenne pepper

1 juice and zest of lime

1 tsp oregano

1 onion

2 cloves of garlic

1 small bunch of coriander

100g brown rice

METHOD

Start by placing your brown rice in a pan with some boiling water and simmer for 20-25 minutes.

Fry the onion and garlic cloves in olive oil until browned. Add the cumin, cayenne pepper and oregano and fry until everything is coated.

Rinse the beans and add them along with the juice and zest of the lime. Place on a low heat and mix everything through.

Cook for a further 5-8 minutes. Stir through the drained cooked rice.

Remove from heat and add the coriander, roughly chopped or picked. Squeeze of extra lime if desired.

Note: This salad can be served warm or take it to work & eat cold. You can add extra toppings such as sliced avocado, dollop of coconut yoghurt, or a drizzle of tahini.

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