Baby Sweetcorn, Runner Bean & Rice Salad
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Total: 30 mins
A toasty, tangy sesame, tamari and lime dressing brings the zing to this super seasonal salad. It’s made with tender baby sweetcorn, summer runner beans and crisp red onion, stir-fried and folded with lamb’s lettuce and nutty brown basmati rice.
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335 kcal
(per portion)
Ingredients you'll need
  • 75g brown basmati rice
  • 5 baby sweetcorn
  • 200g runner beans
  • 1 red onion
  • 1 garlic clove
  • 1 lime
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 50g lamb's lettuce
From your kitchen
  • Sea salt
  • 1 tbsp olive oil
  • 150ml boiling water
You'll need
  • Small pan with lid
  • Measuring jug
  • Large frying pan or wok
Step by step this way
  • 1.

    Fill your kettle and boil it. Rinse the rice under cold water then tip into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, bring back to the boil, then turn the heat down very low. Gently simmer for 25 mins till the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will keep warm in the pan.

  • 2.

    While the rice cooks, pull the leaves and silks off the baby sweetcorn then slice the cobs, on the angle, into bite-sized pieces. Trim the woody ends off the runner beans, and chop them to match the corn. Peel the red onion and thinly slice it.

  • 3.

    Peel the garlic and grate it into a large bowl. Grate in the lime zest and squeeze in the juice. Add 2 tbsp tamari and 1 tbsp sesame oil. Stir to make a dressing and set aside.

  • 4.

    Pour 1 tbsp olive oil into a large frying pan or work and warm to a high heat. Add the sliced beans, corn and onion. Stir fry for 3-4 mins, till tender with a slight bite.

  • 5.

    Fluff up the rice and tip it into the bowl with the dressing. Add the stir-fried veg and lamb's lettuce. Toss to mix. Divide the salad between 2 warm plates and serve.

This recipe is from
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