Pesto Rice Salad
Oozing with colour and lots of yummy goodness, this pesto rice salad is the ultimate lunchbox winner.
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Ingredients
Rice salad
200g long grain rice
1/2 red pepper, deseeded and diced
1x 189g can sweetcorn
150g cherry tomatoes, sliced into small pieces
1 bunch of spring onions, sliced
2 cooked chicken breasts, cubed
100g French beans, sliced
75 small broccoli florets
1/2 red pepper, deseeded and diced
1x 189g can sweetcorn
150g cherry tomatoes, sliced into small pieces
1 bunch of spring onions, sliced
2 cooked chicken breasts, cubed
100g French beans, sliced
75 small broccoli florets
Dressing
4 tbsp fresh pesto
3 tbsp rice wine vinegar
3 tbsp olive oil
1 garlic clove, crushed
1 tsp sugar (optional)
3 tbsp basil, chopped
3 tbsp rice wine vinegar
3 tbsp olive oil
1 garlic clove, crushed
1 tsp sugar (optional)
3 tbsp basil, chopped
Method
- Cook the rice in boiling water according to the packet instructions, then drain and leave to cool. Measure the pepper, sweetcorn, tomatoes, spring onion and chicken into a mixing bowl.
- Either steam the beans and broccoli for a few minutes until tender or cook in boiling water for 3 minutes. Drain and refresh in cold water.
- Mix the dressing ingredients together and pour over the vegetables. Add the rice, beans and broccoli and season well. Chill until ready to serve.
