Rice, Bean and Sweet Corn Salad

Rice, Bean and Sweet Corn Salad

Serves 4

- 1 cup brown rice
- 2 cups water
- 1 x 400g can kidney beans, drained and
- 1½ cups fresh sweet corn kernels, cooked
- ½ cup chopped coriander or 1 diced spring
- 1 telegraph cucumber, diced
- ¼ cup white vinegar
- 2 Tbsp oil e.g. canola or rice bran.


- 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/spring onion, cucumber, vinegar and oil and mix well.
- Serve immediately or cover and refrigerate. Serve within 12 hours.

Recipe adapted from vegetables.co.nz
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