Home > Recipes > Rice salad
  • 2 serves of vegetables per 
  • serving
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Ingredients

3 cups of cooked and cooled brown rice
1 400g can no-added-salt black beans, drained & rinsed
1 cup cherry tomatoes, halved
1 avocado, chopped
1 cup canned or frozen corn kernels, defrosted
½ bunch coriander, finely sliced
1 lemon, juiced
3 spring onions, finely sliced
2 tbsp sunflower oil
½ red chilli, deseeded & diced (optional)

Savvy swaps

You can swap:

Cherry tomatoes
1 tomato, chopped
Spring onion
1/4 red onion, finely diced
Black beans
Kidney beans or chickpeas
Fresh chilli
Chilli flakes

Tips

Method

Step 1
In a large bowl, toss all the ingredients together.


Serving suggestion: top each bowl with a few slices of poached chicken breast. 

Food safety tip: if you are packing for lunch, rice salad needs to be kept cold so pack an ice brick. 

Tips

Rating

4
(1)

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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