Skip to content

Rice salad

1.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 6

1.5 serves of vegetables per serve

Diet and Allergies:

, , ,

Ingredients

1 cup raw brown rice
1 400g can no added salt 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)

Method

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.

Share recipe:

You might also like:

Image of Easy Pasta Salad in a large white bowl on a white cloth napkin sitting on a chopping board with a serving spoon in the background

Easy pasta salad

Image of two baked shephard pies sitting on a white cloth napkin and one with a serving spoon, shot from above

Shepherd’s pie

Image of four pork and apple Rissoles on a large stone plate served on a wooden cutting board with parsley, cracked paper and a small dish of dipping sauce on the side

Pork and apple rissoles