Mexican rice salad

Ingredients for 4 servings:

• 1 onion(s)
• 1 small can of kidney beans
• 2 small cans of corn
• 1 cup basmati
• salt water
• ½ cucumber(s)
• 2 tbsp soy sauce, sweet
• salt and pepper
• 2 tsp turmeric

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

well suited for barbecue evenings

Cook the rice with turmeric in salted water according to the package instructions. Drain the corn and kidney beans. Finely dice the onion and peel, halve, and slice the cucumber. Once the rice is done, combine everything in a bowl and mix. Season with soy sauce, salt, and pepper. Stir again and let stand for 10-15 minutes. Side dish suggestion: grilled meat and a nice red wine.