Rice, tuna & bean crunch

Wave goodbye to limp lettuce, this salad has fresh leaves, celery, onions and sweetcorn to give it has a real crunch!

Serves: 4
Prep: 5 mins
Cooking: 20mins

What you need:

• 1 (130g) bag crisp mixed salad leaves
  
• 150g/5oz brown rice
  
• 2 sticks celery, sliced
  
• 1/2 red onion, chopped
  
• 1 (195g) can sweetcorn kernels, drained
  
• 1 (250g) red kidney beans, drained
  
• 1 (195g) can tuna in brine, drained

For the dressing:

• 45ml/3 tbsp olive oil
  
• juice of 1 lime
  
• 2.5ml/1/2 tsp caster sugar
  
• 45ml/3 tbsp chopped fresh coriander
  
• salt and freshly ground black pepper

What you do:

1. Cook the rice in boiling salted water for 20mins or according to pack instructions. Whilst this cooks, mix all the dressing ingredients together with a fork and season to taste.
   
2. Drain the rice in a sieve, rinse until cold under cold water. Drain again and empty into a bowl. Add the dressing, celery, onion, sweetcorn, kidney beans, tuna and salad leaves and toss to mix.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy