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Sweetcorn, chipotle and avocado black rice salad
THE GUARDIAN15Ingredients
25Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 350 grams rice (black venus)
- 2 ripe avocados (about 240g, stoned and flesh scooped out)
- 100 grams yoghurt (non-dairy, – I like Alpro No-Sugars)
- fine sea salt
- 4 corn cobs
- 4 corn cobs
- 500 grams sweetcorn
- 3 Tbsp. rapeseed oil
- 3 garlic cloves (peeled and minced)
- 10 spring onions (200g, trimmed and finely sliced)
- 3 Tbsp. chipotle
- 1 chile
- 200 grams mangetout
- 2 Tbsp. lime juice (ie, from 2 limes, plus 1 lime, cut into wedges, to serve)
- 5 1/4 Tbsp. fresh coriander (finely chopped)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium250mg10% |
| Potassium1220mg35% |
| Protein11g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber15g60% |
| Sugars10g |
| Vitamin A40% |
| Vitamin C110% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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