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 PandaCategoryVegDifficultyBeginnerOpen and drain the tins of beans and sweetcorn
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.
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)
Add the cubed cucumber, black olives, a good squirt of lemon/lime juice and season with salt and pepper.
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
Directions
Open and drain the tins of beans and sweetcorn
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.
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)
Add the cubed cucumber, black olives, a good squirt of lemon/lime juice and season with salt and pepper.
Check the seasoning (add more salt/pepper if needed), add the sesame seeds and cooked brown rice and combine with the beans/sweetcorn mixture.
Serve straightaway or set aside and cool. This salad keeps in the fridge for 2-3 days in an airtight tupperware.