Bean and corn salad

Name: Bean and corn salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) kidney beans; 1 can(s) (425 ml) white beans; 1 (approx. 100 g) red onion; 3 Tomatoes (about 100 g each); 5 Stem(s) Parsley; 1/2 bunch Chives; 1 Garlic clove; 3 TABLESPOONS White wine vinegar; 1 coated tablespoon medium hot mustard; 1-2 TEASPOONS Honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 80 g Sheep's cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) kidney beans
1 can(s) (425 ml) white beans
1 (approx. 100 g) red onion
3 Tomatoes (about 100 g each)
5 Stem(s) Parsley
1/2 bunch Chives
1 Garlic clove
3 TABLESPOONS White wine vinegar
1 coated tablespoon medium hot mustard
1-2 TEASPOONS Honey
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
80 g Sheep's cheese

Directions

1
Bring the rice to the boil in 250 ml salted water, cover and cook over a low heat for about 20 minutes. In the meantime, rinse and drain the corn, kidney beans and white beans. Peel onion and cut into fine rings.
2
Wash, clean and slice the tomatoes. Wash the herbs and dab dry. Pluck parsley leaves from the stems and chop finely. Cut chives into fine rolls. Peel garlic and chop finely.
3
Mix vinegar, mustard, honey and garlic. Fold in olive oil. Season with salt and pepper. Stir in herbs. Drain rice if necessary. Mix the rice, corn, beans, tomatoes and onion rings with the vinaigrette.
4
Drain the sheep's cheese and crumble it. Arrange bean-corn salad on plates and sprinkle with feta cheese.