About this recipe:A perfect salad dish to be served during summer. Cooked brown rice is tossed with kale, black beans, peas, sweetcorn, chillies, olives and tomatoes. Serve with anything you fancy.
285g uncooked brown rice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
250g kale, stems removed, roughly chopped, blanched for 2-3 minutes
1 (410g) tin black beans, rinsed and drained
1 1/2 (300g) tins garden peas, rinsed and drained
1 1/4 (340g) tins sweetcorn, drained
1 (130g) tin chopped green chillies
50g sliced black olives
1 (400g) tin whole plum tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:50min › Extra time:1hr › Ready in:2hr
Bring the brown rice, water, olive oil and 1//2 teaspoon salt to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork and refrigerate to room temperature.
Stir the kale, black beans, garden peas, sweetcorn, green chillies, olives and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Chopped green chillies can be purchased online. Alternatively, you could use fresh chillies to taste.