Black bean rice bowls with lime slaw

Ingredients

• Black beans2 cans · 400 g each, drained and rinsed
• Rice1 cup dry · white rice
• Cabbage2 cups · finely shredded
• Lime1 · juiced
• Cumin · optional1 tsp · ground
• Corn · optional1 cup · cooked or canned, drained

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Rinse rice; drain and rinse beans.
2. 2Wash and finely shred cabbage.
3. 3Juice lime and set aside half for serving.
4. 4Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
5. 5Warm beans in a saucepan with a splash of water and cumin if using. Simmer for 5–7 minutes until hot, adding corn if using for the final few minutes.
6. 6Toss cabbage with half the lime juice, a small drizzle of oil and a pinch of salt.
7. 7Divide rice and beans between bowls and add the cabbage. Finish with remaining lime to taste.