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Lunch recipe

Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds

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Lunch boxes with basmati rice, black beans, sweetcorn, cucumber, peppers, tomatoes, coriander, pumpkin seeds, and lime.

Start planningStart cookingIngredients
45 min + extra time580 kcal4 base servingsLunchSalad BoxesVeganGluten FreeFilling Lunch
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: black beans, basmati rice, sweetcorn, cucumber

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free

Serving tip: Cool rice promptly in shallow portions, ideally within 1 hour, and refrigerate at 0–5°C. Use within 24 hours or an earlier ingredient use-by limit. Reheat only once until steaming hot throughout. Transport chilled with an ice pack. Larger households need separate complete batches; sequential batches add the stated cooking time, and preparation increases with the amount of food.

Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds plated and ready to serve.

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Ingredients

What you need

  • 280g basmati rice
  • 480g black beans
  • 200g sweetcorn
  • 1 cucumber
  • 1 red pepper
  • 250g cherry tomatoes
  • 4 spring onions
  • 2 lime
  • 20g coriander
  • 50g pumpkin seeds
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 560ml water
  • 1g salt
  • 1/4 tsp black pepper

You'll also need

knife and chopping board, measuring jug and scales, 3l lidded saucepan, 4l mixing bowl, cooling tray, 750ml shallow lunch box per serving

Method

Step by step

Up to 8 clear steps
  1. Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds cooking step 1: Cook the rice.
    Step 1

    Cook and rest the rice

    For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Rinse the rice. Put it with all measured water in a 3l lidded saucepan, bring to the boil, cover and simmer gently for 10–12 minutes until tender, following a longer packet time if needed. Remove from heat and rest covered for 3 minutes, then spread thinly on a clean cooling tray.

    12 min
  2. Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds cooking step 2: Prep the vegetables.
    Step 2

    Prep the vegetables

    Drain and rinse the black beans and drain the sweetcorn to their listed edible weights. Dice cucumber and pepper, halve tomatoes, slice spring onions and chop coriander. Zest half the listed limes and juice all of them.

    10 min
  3. Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds cooking step 3: Make the lime dressing.
    Step 3

    Make the lime dressing

    Whisk all olive oil, lime zest and juice, cumin and measured salt and black pepper in a 4l bowl.

    3 min
  4. Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds cooking step 4: Dress the rice.
    Step 4

    Dress the rice

    Toss the rice through the dressing while it is still warm. This does not mean it is fully chilled.

    1 min
  5. Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds cooking step 5: Fold through beans and crunch.
    Step 5

    Fold through beans and crunch

    Fold in all beans, sweetcorn, cucumber, pepper, tomatoes and spring onions, plus half the coriander and pumpkin seeds.

    4 min
  6. Black Bean Sweetcorn Rice Salad Boxes with Lime and Pumpkin Seeds cooking step 6: Pack the lunch boxes.
    Step 6

    Pack the lunch boxes

    Divide into shallow lunch boxes, top with the remaining coriander and pumpkin seeds, and refrigerate promptly following the rice guidance. Full refrigeration time is additional to preparation and cooking.

    3 min