Spicy Brown Rice Salad Recipe

Name: Spicy Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (400 g) can red kidney beans; 1 (150 g) can sweetcorn; 1 red onion; 1 red pepper; 1 green pepper; 1 chili pepper; 2 garlic cloves; 4 tablespoons Thai sweet chili sauce; 2 tablespoons soy sauce; 300 g brown rice

Servings: persons

1 (400 g) can red kidney beans
1 (150 g) can sweetcorn
1 red onion
1 red pepper
1 green pepper
1 chili pepper
2 garlic cloves
4 tablespoons Thai sweet chili sauce
2 tablespoons soy sauce
300 g brown rice

1
Put rice on to boil.
2
Chop up the onion and the two peppers and fry until soft in a little oil.
3
Add the crushed garlic and the chopped chillies and fry for two minutes.
4
Add the kidney beans and sweetcorn and continue to cook for another couple of minutes.
5
Pour in the soy and sweet chilli sauces and cook until fully heated through, then set aside.
6
Drain the cooked rice and leave both this and the bean mixture to cool a bit.
7
Mix together and season with salt and pepper.
8
Serve hot or cold.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (400 g) can red kidney beans, 1 (150 g) can sweetcorn, 1 red onion, 1 red pepper, and more.

Yes, Spicy Brown Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Brown Rice Salad

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