Bean And Sweet Corn Rice Salad - cooking recipe

Ingredients

1/4 lb long-grain rice
3 tbsp white wine vinegar
1 level tbsp Dijon mustard
2 tsp honey
1 clove garlic, peeled and finely chopped
4 tbsp olive oil
5 sprigs fresh flat-leaf parsley, finely chopped
1/2 oz fresh chives, chopped
15 oz can sweet corn
15 oz can red kidney beans, drained and rinsed
15 oz can butter beans, drained and rinsed
3 None tomatoes, sliced
1 None red onion, peeled and thinly sliced
1/8 lb feta cheese, crumbled

Preparation

Bring the rice and 1 cup salted water to a boil, cover and cook over low heat for 20 mins. Drain and allow to cool.
Mix the vinegar, mustard, honey and garlic. Gradually whisk in the olive oil. Season with salt and black pepper. Stir in the parsley and chives.
Mix the rice, sweet corn, beans, tomatoes and onion. Drizzle with the dressing. Transfer to serving plates and sprinkle with the feta.