Mecican salad Mexican salad
- 1 Cup Rice ( uncooked)
- ½ Cup brown lentils
- 1 English Cucumber
- 1 Tin Corn kernels (410 g drained)
- Black pepper (to taste)
- Green chili (to taste)
- Pinch of Salt
- Cook Rice according to instructions on packet and set aside to cool.
- Cook brown lentils until soft and set aside to cool.
- Cut Cucumber into little blocks.
- Cut Chives and add Rice, Lentils, Cucumber and spices together.
Serve 8 portions