The only skills you need for this simple recipe are: cutting and mixing.
| Feeds 3 | 15 min |
Ingredients
- 6 cups of boiled white rice
- Can of red kidney beans
- Can of corn
- Shredded ice berg lettuce
- Cheddar
- 3 ready-to-eat sausages
- Salt
- Tajin
- Mayonnaise
- The juice of 1 small lime
Instructions
- Rinse the beans and the corn, you do not want any of the juice from the tin
- Cut the sausage in slices
- Combine all ingredients in the ratio’s that you prefer. Recommendations:
- Start with lesser quantities of the Mayonnaise, Tajin and lime. Mix, taste and add a little more, mixing and tasting each time, until you like the flavour
- 1 tin of beans and 1 tin of corn and 3 sausages make about 3 portions. Leftovers can be stored in the fridge for another 3 days.
Enjoy!
Tips
- This recipe comes together super quickly when you use ready to use rice and pre-shredded cheddar and lettuce
- The lime or some source of acidity is needed to balance the flavour of the salad
- Make it vegan: leave the cheddar out and replace the mayo with either vegan mayo or
Lisa's Food Obsession 
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