Mixed bean salad with brown rice and sweetcorn

Quick, lunctime snack. Put it in your bento and off you go....

A delicious side dish or an easy lunch to pop in your bento to take with you anywhere. It’s good eaten hot or cold and variations in beans and veg can be made to suit any taste!

AuthorHungry PandaCategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time2 minsTotal Time17 mins

 1 tin of kidney beans
 1 tin of chickpeas
 1 tin of sweetcorn
 8 pitted black olives cut in half
 half a cucumber cubed
 1 tbsp sesame seeds
 1 finely chopped spring onion or red onion
 1 cup cooked brown rice from your Yum Asia rice cooker
For the salad dressing flavour
 1 diced fresh chilli OR the equivalent in dried chillis OR 1 and a half dessertspoons of curry powder
 1 tbsp mustard seed powder (this can be left out if you don’t have it)
 1 dash lemon or lime juice
 1 pinch salt
 1 pinch black pepper

1

Open and drain the tins of beans and sweetcorn

2

Heat a pan and dry fry the onions. Add the fresh chilli/dried chilli/curry powder (whichever you have chosen) and mustard seed powder. Fry until the onions are coated and are part cooked.

3

Add the beans and sweetcorn to the pan and make sure they are covered with the spice mixture. Cook until heated through (usually about 5 minutes)

4

Add the cubed cucumber, black olives, a good squirt of lemon/lime juice and season with salt and pepper.

5

Check the seasoning (add more salt/pepper if needed), add the sesame seeds and cooked brown rice and combine with the beans/sweetcorn mixture.

Ingredients

 1 tin of kidney beans
 1 tin of chickpeas
 1 tin of sweetcorn
 8 pitted black olives cut in half
 half a cucumber cubed
 1 tbsp sesame seeds
 1 finely chopped spring onion or red onion
 1 cup cooked brown rice from your Yum Asia rice cooker
For the salad dressing flavour
 1 diced fresh chilli OR the equivalent in dried chillis OR 1 and a half dessertspoons of curry powder
 1 tbsp mustard seed powder (this can be left out if you don’t have it)
 1 dash lemon or lime juice
 1 pinch salt
 1 pinch black pepper

Directions

1

Open and drain the tins of beans and sweetcorn

2

Heat a pan and dry fry the onions. Add the fresh chilli/dried chilli/curry powder (whichever you have chosen) and mustard seed powder. Fry until the onions are coated and are part cooked.

3

Add the beans and sweetcorn to the pan and make sure they are covered with the spice mixture. Cook until heated through (usually about 5 minutes)

4

Add the cubed cucumber, black olives, a good squirt of lemon/lime juice and season with salt and pepper.

5

Check the seasoning (add more salt/pepper if needed), add the sesame seeds and cooked brown rice and combine with the beans/sweetcorn mixture.

Mixed bean salad with brown rice and sweetcorn

Serve straightaway or set aside and cool. This salad keeps in the fridge for 2-3 days in an airtight tupperware.