Nutrition Fact: This is a delicious, wholesome and flavourful lunch that is full of veg. If you separate the herbs and dressing, this dish can be frozen and taken for lunches. This salad has a fresh, zesty flavour and the use of brown rice gives it a slightly nuttier flavour. Can be kept in the fridge for 3-4 days.

Print Recipe

Colourful Rice Salad

Prep Time

10 minutes

Servings

serves

Ingredients

• 4 cups cooked brown or long grain rice

Dressing

• 1/3 cup lime (juice)
• 1/2 cup olive oil
• 1 1/2 tbsp. honey or maple syrup
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. garlic powder
• salt and black pepper to taste

Salad

• 1 red capsicum
• 1 green capsicum
• 1 small red onion (finely chopped)
• 400 grams frozen corn (defrosted)
• 1 can black beans (400g)
• 3 tomatoes (water and seeds removed)
• 1 cup chopped coriander (1/4 cup chopped chives)

Prep Time 10 minutes Servings serves Ingredients 4 cups cooked brown or long grain rice Dressing 1/3 cup lime (juice) 1/2 cup olive oil 1 1/2 tbsp. honey or maple syrup 1/2 tsp. ground cumin 1/2 tsp. paprika 1/2 tsp. cayenne pepper 1/2 tsp. garlic powder salt and black pepper to taste Salad 1 red capsicum 1 green capsicum 1 small red onion (finely chopped) 400 grams frozen corn (defrosted) 1 can black beans (400g) 3 tomatoes (water and seeds removed) 1 cup chopped coriander (1/4 cup chopped chives)

Instructions

1. Place all dressing ingredients in a jar and shake.
2. Place chopped salad ingredients and rice into a bowl. Drizzle with dressing.
3. Toss then serve!