Classic bean and rice salad

A delicious and nutritious salad that will fill and delight your guests with ease.

SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Lunch

Method

  1. In a saucepan cover the brown rice with the water and bring to the boil with a lid on
  2. Reduce the heat to the lowest setting
  3. Cook until the water has all been absorbed and the rice is cooked
  4. Remove from heat and allow to cool
  5. Blanch the green beans in boiling water for one minute then drain
  6. Mix together all of the ingredients
  7. Refrigerate for at least half an hour before serving

Notes:

This recipe is intended as a main sized portion.  For a side salad we suggest halving the quantities stated.

  • 1/2 cup
    brown rice
  • 1 cup
    water
  • 1 x400g can 
    mixed beans, drained and rinsed
  • 1/2 cup
    fresh or frozen green beans, sliced
  • 1/2 cup
    capsicum, diced
  • 1/3 cup
    parsley, chopped
  • spring onions, sliced
  • 1/2 cup
    celery, diced
  • 1/4 cup
    white vinegar
  • 2 tbsp
    vegetable oil
  • 1 tsp
    sugar
Per serve
  • Energy
    878kJ
  • Total Fat
    7.1g
  • Saturated Fat
    0.7g
  • Total Carbohydrate
    30.4g
  • Sugars
    4.6g
  • Dietary Fibre
    5.9g
  • Sodium
    218mg

Method

  1. In a saucepan cover the brown rice with the water and bring to the boil with a lid on
  2. Reduce the heat to the lowest setting
  3. Cook until the water has all been absorbed and the rice is cooked
  4. Remove from heat and allow to cool
  5. Blanch the green beans in boiling water for one minute then drain
  6. Mix together all of the ingredients
  7. Refrigerate for at least half an hour before serving

Notes:

This recipe is intended as a main sized portion.  For a side salad we suggest halving the quantities stated.