Rice salad with beans and corn

It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
recipe, vegetarian, beans,corn

Recipe from: 13 January 2016
Preparation time: 5 min
Cooking time: 30 min


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


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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