Rice, Tuna and Bean Crunch Salad

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

1 (130g) bag crisp mixed salad leaves
150g/5oz brown rice
2 sticks celery, sliced
½ red onion, chopped
1 (195g) can sweetcorn kernels, drained
1 (250g) can red kidney beans, drained
1 (195g) can tuna in brine, drained
For the dressing:
45ml/3 tbsp olive oil
juice of 1 lime
2.5ml/½ tsp caster sugar
45ml/3 tbsp chopped fresh coriander
salt and freshly ground black pepper

Method

Cook the rice in boiling salted water for 20mins or according to pack instructions. Whilst this cooks, mix all the dressing ingredients together with a fork and season to taste. Drain the rice in a sieve, rinse until cold under cold water. Drain again and empty into a bowl. Add the dressing, celery, onion, sweetcorn, kidney beans, tuna and salad leaves and toss to mix.