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Rice, tuna & bean crunch

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.

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Bring on the salads

Salad bags are a great way to help you towards the recommended daily intake of fruit and vegetables, whether as a crunchy side dish, a refreshing starter, or a filling main course. Just one cereal bowl (80g) of salad leaves counts as one of our five portions of fruit and veg, making a salad recipe one of the easiest, most convenient and hassle free ways to achieve your ‘5-a-day’.

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