Make double of this mix and eat half tonight and use the rest for the lunchbox tomorrow.
2 cups chopped capsicum, all colours
1 cup sliced red cabbage
½ cup fresh or frozen New Zealand sweet corn kernels, cooked
½ cup cooked black rice
2 Tbsp vinaigrette
Place capsicum, red cabbage, corn and rice in a bowl.
Add vinaigrette and toss.
Cover and store in refrigerator until ready to serve.
Nutrition Information Panel
|- saturated fat||0.5g|