Bean And Sweet Corn Rice Salad

• 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

1. 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.
2. 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.
3. Mix the rice, sweet corn, beans, tomatoes and onion. Drizzle with the dressing. Transfer to serving plates and sprinkle with the feta.

longgrain rice, white wine vinegar, mustard, honey, clove garlic, olive oil, parsley, fresh chives, sweet corn, red kidney beans, butter beans, tomatoes, red onion, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/16271 (may not work)