zoom Bean and rice salad

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Bean and rice salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Bean and rice salad

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 4

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars