- 11/3 cups SunRice Long Grain Ric
- 2-3 tbsp lime juice
- brown sugar
- 4 tbsp olive oil
- ground cumin
- Tabasco sauce to taste
- 8 spring onions, finely sliced
- 200 g black beans, tin, drained
- 200 g sweetcorn, tin, drained
- 200 g cherry tomatoes, halved
- 2 tbsp chopped fresh coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring 500 ml of salted water to the boil, add the rice, cover and simmer for 20 minutes until cooked. Remove the lid and leave to cool.
Mix the lime juice with a pinch of sugar and the oil and season to taste with salt, cumin and Tabasco.
Mix all of the salad ingredients together with the dressing and serve.