Recipe home
Rice and mixed bean salad
Ingredients
1 x 400g can kidney beans, rinsed and drained
1 x 400g can mixed beans, rinsed and drained
400g (14oz) cooked white rice
50g (2oz) bottled peppadew
peppers, drained and diced
2tbsp red wine vinegar
4tbsp olive oil
1 garlic clove, crushed
2tbsp finely chopped fresh dill
1tbsp Dijon mustard
1 x 400g can mixed beans, rinsed and drained
400g (14oz) cooked white rice
50g (2oz) bottled peppadew
peppers, drained and diced
2tbsp red wine vinegar
4tbsp olive oil
1 garlic clove, crushed
2tbsp finely chopped fresh dill
1tbsp Dijon mustard
A protein-rich vegetarian side dish
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Method
1 Place the beans, rice and peppers in a large mixing bowl.
2 Place the vinegar, oil, garlic, dill and mustard in a screw-top jar. Season and shake to blend.
3 Pour over salad; toss to mix well. Cover and chill for 2-4 hours before serving to allow the flavours to blend together.
Comments
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