Lunch Box rice and bean salad

Lunch Box rice and bean salad

This is very straight forward and easy to make a batch of to keep in the fridge for your lunch box during the week. I used basmati rice because that's what I had, but I bet this would taste lush with red or brown rice. Serve with a chicken breast, hard boiled egg or a bit of feta for some extra protein.

Rebekah Coveney


5 servings
  1. Salad
  2. 225 grams rice
  3. 4 handfuls frozen peas and sweet corn
  4. 1 red onion, peeled & finely sliced
  5. 2 tablespoons sundried tomatoes
  6. Bunch coriander
  7. 1 can kidney beans
  8. Dressing
  9. 1 grated zest and juice of 1 lime
  10. 2 tsp agave nectar / honey
  11. 3 tsp olive oil
  12. 1 red chilli, deseeded & finely chopped


30 mins
  1. Add Photo

    Cook the rice according to the packet instructions, then drain and rinse cold.

  2. Add Photo

    Cook the frozen peas and sweet corn. Mix in with the rice and allow to cool.

  3. Add Photo

    Put in a bowl with the kidney beans, chopped onion, chopped sundried tomatoes and coriander

  4. Add Photo

    Mix the dressing ingredients together.

  5. Add Photo

    Toss with the other ingredients and add salt or other seasonings to taste.

  6. Add Photo

    5-6 portions perfect for lunch or as a side!

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords