1 cup raw brown rice
1 400g can black beans, drained & rinsed
1 cup cherry tomatoes, halved
1 avocado, chopped
1 cup canned or frozen corn kernels, defrosted
½ bunch coriander, finely sliced
1 lemon, juiced
3 spring onions, finely sliced
2 tbsp sunflower oil
½ red chilli, deseeded & diced (optional)
Cook the rice to the packet directions. Allow to cool completely.
In a large bowl toss all the ingredients together.
Place the rice salad in serving bowls.
Variation: Top each bowl with a few slices of poached chicken breast.
1 serve of vegies in each serve of this recipe