Corn & Cucumber Rice Salad with Kidney Beans

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 × 400 g can kidney beans, drained and rinsed
• 1½ cups fresh or frozen sweet corn kernels, cooked (S)
• 1/4 cup chopped coriander or chopped parsley
• 1 telegraph cucumber, diced (S)

Dressing

• 2 tsp suitable oil
• 1 tbsp maple syrup
• ⅛ tsp citric acid
• 2 tsp water

Method

1. Rinse the rice under cold running water for 1–2 minutes.
2. Combine the rice and water in a saucepan with a lid.
3. Bring to the boil, then reduce the heat to low and simmer.
4. When the water is below the level of the rice, turn off the heat, cover and leave for 10 minutes.
5. Allow the rice to cool completely.
6. Place the cooled rice in a large bowl with the kidney beans, sweet corn, coriander and cucumber.
7. Mix the oil, maple syrup, citric acid and water together to make the dressing.
8. Pour the dressing over the salad and mix gently.
9. Serve immediately, or cover and refrigerate. Serve within 12 hours.

Tip: Barley can be used instead of rice. Use 1 cup barley and 2½ cups water.