Rice salad with beans and corn

Recipe from: 13 January 2016
recipe, vegetarian, beans,corn

Ingredients 6
Servings 4
Time 00:05

Ingredients

  • 300
    ml
    brown rice
  • 1
    can
    red kidney beans, drained and rinsed
  • 250
    ml
    frozen or tinned sweetcorn
  • 3-4
    spring onions, finely chopped
  • 50
    ml
    fresh coriander, chopped
  • Tabasco or chilli sauce, to taste
 

Method

00:30
 
Cook the rice according to the instructions on the packaging. Ten minutes before the rice is cooked, add the beans and sweetcorn.

Drain off any excess liquid and stir through the spring onion and coriander. Season with Tabasco sauce to taste. Serve hot or cold.

Text and image: Ideas magazine

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Read more on: corn  |  recipe  |  vegetarian  |  beans
 

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