Rice & Bean Salad

This weather asks for salads! Fiesta!

Rice & Bean Salad (serves one)

Ingredients

• 30 gr brown rice, cooked and rinsed with cold water
• 70 gr (canned) crispy corn
• 70 gr canned kidney beans, rinsed well
• 50 gr (frozen or fresh) peas, cooked
• 100 gr cherry tomatoes, halved
• a handfull of chopped rucola
• pepper & salt
• dried or fresh parsley
• 1 tbsp olive oil (lemon flavoured)
• 1 tbsp vinegar (apple cider)

Method

Put corn, kidney beans, cooked cold peas in a bowl. Add brown rice and mix well.
Now add the tomatoes and rucola. Drizzle with olive oil and vinegar and season with pepper, salt and parsley.

Enjoy!