Brown Rice Salad And Sweetcorn

100 g/4 oz brown rice, well rinsed
salt
100 g/4 oz shelled peas or sliced beans
100 g/4 oz sweetcorn kernels
150 ml/Vi pint vinaigrette dressing
I red pepper, cored, deseeded and diced
50 g/2 oz salted peanuts
I small onion, peeled and grated
freshly ground black pepper

Cook the rice in boiling salted water for 30 minutes or until tender. Add the peas or beans and corn and simmer for a further few minutes until just tender. Drain thoroughly.

Transfer to a bowl and add half of the dressing while the rice and vegetables are still hot. Toss well to mix, then leave to cool.

Add the remaining ingredients and dressing and mix well. ante and adjust the seasoning just before serving. Serve cold.

SERVES 4