Lunch Box rice and bean salad
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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

Ingredients

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

Method

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

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

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

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    Mix the dressing ingredients together.

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

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

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