Rice Salad

Rice Salad
  • Prep: 10
  • Cook: 45 mins
  • Serves: 6

Ingredients

  • 1 cup raw brown rice
  • 400g black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, chopped
  • 1 cup canned or frozen corn kernels, defrosted
  • ½ bunch coriander, finely sliced
  • 1 lemon, juiced
  • 3 spring onions, finely sliced
  • 2 tbsp sunflower oil
  • ½ red chilli, deseeded and diced (optional)

Method

  1. Cook the rice to the packet directions. Allow to cool completely.
  2. In a large bowl toss all the ingredients together.
  3. Place the rice salad in serving bowls.

1 serve of vegies in each serve of this recipe

Variations

  • Top each bowl with a few slices of poached chicken breast.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.