Rice salad with beans and corn

4 servings Prep: 5 mins, Cooking: 30 mins
Rate this recipe
It’s quick, it’s easy and most of the ingredients are already in your store cupboard.

By Food24 May 04 2015
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Ingredients (6)

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



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