400 g (13 oz) can red kidney beans, rinsed and drained
198 g (7 oz) can sweetcorn, rinsed and drained
4 spring onions, finely sliced (optional)
400 g (13 oz) can tuna, drained and flaked
2 tablespoons chopped chives
little gem or other crunchy lettuce leaves
Bring a large pan of lightly salted water to the boil, add the rice, then reduce to a simmer and cook the rice for about 15 minutes or according to the packet instructions, until tender. Drain in a sieve and cool under running water. Drain well.
Meanwhile, place the kidney beans in a large bowl and mix with the sweetcorn, spring onion if using, tuna and chives. Fold through the cold rice and spoon into bowls. Serve with little gem lettuces and French-style vinaigrette.