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Bean and rice salad
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200g long grain rice
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
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.
Typical values per serving:
This recipe was first published in September 2011.