Waitrose

Bean and rice salad

Ingredients

200g long grain rice
vegetable stock
400g can essential Waitrose Kidney Beans
400g can essential Waitrose Mixed Bean Salad
1 essential Waitrose Red Pepper
1 bunch essential Waitrose Salad Onions
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
4 essential Waitrose Free Range Eggs

Method

Cook 200g long grain rice in vegetable stock for 15-20 minutes, then drain. Meanwhile rinse and drain a 400g can essential Waitrose Kidney Beans and a 400g can essential Waitrose Mixed Bean Salad and place in a large bowl.

Mix in 1 essential Waitrose Red Pepper, diced, and 1 bunch essential Waitrose Salad Onions, chopped. Whisk together 2 tbsp olive oil, 1 tbsp white wine vinegar and 1 tsp Dijon mustard and stir into the beans along with the cooked rice, then season.

Boil 4 essential Waitrose Free Range Eggs for 4-5 minutes, quarter and serve on top of the salad.

Bean and rice salad
  • Total time: Ready in 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2062.712kJ
493kcals
Fat 16.9g
Saturated Fat 3.5g
Carbohydrate 6.4g
Sugars 4.5g
Salt 1.1g

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4 stars

Average user rating Based on 36 ratings

This recipe was first published in Wed Sep 14 10:21:32 BST 2011.