Corn and Bean Salad with Rice

Ingredients

• 50 g long grain rice
• 4 tbsp ketchup
• 1 tsp Mustard
• 4 tbsp vinegar
• 1 tsp Cayenne pepper
• 1 tsp sugar
• 2 cloves garlic
• 5 tbsp olive oil
• 1 can kidney beans (290 g)
• 1 can corn kernels (285 g)
• 1 Spring onion
• 150 g Cabanossi

Instructions

1. 1.

   Bring rice to a boil with double the amount of water and simmer on low heat until the liquid is absorbed.

2. 2.

   Meanwhile, whisk ketchup, mustard, vinegar, cayenne pepper, and sugar together. Peel and crush garlic cloves, then add to the mixture. Stir in olive oil vigorously.

3. 3.

   Rinse beans and corn under running water in a colander and drain.

4. 4.

   Wash, trim, and slice spring onion into diagonal rings. Slice Cabanossi thinly. Combine all ingredients with the dressing.

5. 5.

   Let salad marinate for at least one hour.