Mixed bean salad with brown rice and sweetcorn

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