Red Kidney Beans & Corn Salad with Rice

By Jomamma

Ingredients

• For Salad
• 2 cups red kidney beans, cooked
• 1 cup corn
• 1 med-lrg tomato, chopped
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1 Tbs olive oil
• For Tempering
• 1 Tbs oil
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• salt, pepper to taste
• 3 cups cooked white or brown cooked rice
• juice of half lemon
• 1/2 tsp garam masala

Preparation

Step 1

In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside.
Heat oil in a non stick pan on medium heat, when hot add cumin and mustard seeds, when they start to crackle add cooked rice, salt and beans mixture, mix everything well, cook for 2-3 minutes.
Take the pan off the heat and mix lemon juice and garam masala, add to rice.
Serve hot or at room temperature.