CentMenu / Lunch
Rice, corn and bean salad
Rice and canned vegetables make a colorful lunch that travels well.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 8.47 oz (240 g) long-grain rice
- 1.06 lb (480 g) kidney beans
- 8.47 oz (240 g) sweetcorn
- 1 red bell pepper
- 1 lime
- 1¾ tbsp (25 ml) olive oil
- 1 tsp (2 g) ground cumin
- ½ tsp (3 g) salt
Let’s cook
Cook 8.47 oz (240 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Rinse the rice under cold running water, drain very well and spread in a shallow bowl.
Drain and rinse 1.06 lb (480 g) kidney beans and 8.47 oz (240 g) sweetcorn; dice 1 red bell pepper and squeeze 1 lime.
Mix everything with 1¾ tbsp (25 ml) olive oil, 1 tsp (2 g) ground cumin and ½ tsp (3 g) salt; serve immediately or refrigerate promptly.