AuthorHungry PandaCategoryVegDifficultyBeginner 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