Senpai Salad

Ingredients for 10 servings:

• 500 g long grain rice
• 1 onion(s), red
• 1 can kidney beans, 510 g drained weight
• 1 can corn, 285 g drained weight
• 250 g cocktail tomatoes
• 30 g curly parsley
• 3 bell peppers, colored
• 1 lime(s), juice
• 2 tsp cumin powder
• 1 tsp salt
• ½ tsp pepper
• 1 shot of Tabasco, approx.
• 50 ml olive oil
• 1 tsp sugar
• 3 tsp paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, quick, delicious

Cook the rice in salted water according to the package instructions. While the rice is cooking, drain the corn and beans in a sieve and place them in a large bowl. Halve the tomatoes diagonally, chop the parsley, and dice the bell peppers. Add them to the bowl with the corn and beans. Halve the lime, squeeze out the juice, and add to the bowl. Add the oil, salt, pepper, cumin, paprika, sugar, and Tabasco and mix. Once cooked, drain the rice well and add it to the bowl with the other ingredients. Mix and season to taste. Tip: You can easily mix the lime zest with water in a carafe to make lime water.