Rice, bean and sweet corn salad

Such a quick and easy salad, and so yummy.

Rice, bean and sweet corn salad


Serves 4

1 cup brown rice
2 cups water
1 x 400g can kidney beans, drained and rinsed
1½ cups fresh or frozen New Zealand sweet corn kernels, cooked
½ cup chopped coriander
1 telegraph cucumber, diced
¼ cup white vinegar
2 Tbsp canola oil


Rinse rice under cold running water for 1-2 minutes.
Combine rice and water in a saucepan with lid.
Bring to the boil then turn heat down to low and simmer.
When water is below the level of the rice, turn heat off, put on lid and leave covered for 10 minutes then cool.
When rice is cold, place in a large bowl and add kidney beans, sweet corn, coriander, cucumber, vinegar and oil and mix well..
Serve immediately or cover and refrigerate. Serve within 12 hours.

Tip: Use barley instead of rice – 1 cup barley and 2½ cups water

Click the vegetable name below to learn more about it: