Ingredients
- 30 g brown rice
- ¼ small red onion, sliced
- 5 cherry tomatoes, halved
- 45 g frozen corn kernels, thawed
- 150 g tinned red kidney beans, drained and rinsed
- 1 tablespoon chopped fresh coriander
- Sea salt and ground black pepper, to taste
- 1 small handful lettuce leaves, shredded
- lime juice, to taste
How to Make It
- Place the rice and ½ cup (125 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.
- Place the rice, onion, tomatoes, corn, kidney beans, coriander, salt and pepper in a bowl and toss gently to combine.
- To serve, place the shredded lettuce in a serving bowl and top with the rice salad. Squeeze over fresh lime juice.