1 x (15 oz/425 g) can baby sweetcorn
3 oz (75 g) cooked long grain rice
3 oz (75 g) cooked brown rice
4 oz (125 g) cooked French beans, topped and tailed
1/2 yellow pepper, cored, deseeded and cut into strips
4 oz (125 g) green grapes, halved, deseeded and peeled
4 radishes, thinly sliced
4 oz (125 g) Brazil nuts, roughly chopped
6 oz (175 g) lean cooked ham, finely chopped
3 oz (75 g) cooked long grain rice
3 oz (75 g) cooked brown rice
4 oz (125 g) cooked French beans, topped and tailed
1/2 yellow pepper, cored, deseeded and cut into strips
4 oz (125 g) green grapes, halved, deseeded and peeled
4 radishes, thinly sliced
4 oz (125 g) Brazil nuts, roughly chopped
6 oz (175 g) lean cooked ham, finely chopped
Dressing:
4 tbsps vegetable oil
2 tsp wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
2 tsp wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
To garnish:
radish roses
method
1. Slice sweetcorn in half. Place all the salad ingredients in a bowl and mix well.
2. Whisk together the dressing ingredients and season.
3. Pour over the salad, toss well and garnish.
2. Whisk together the dressing ingredients and season.
3. Pour over the salad, toss well and garnish.
serving amount
serves 4
rate this recipe
5.5
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