“I found this in recipes + mag. A lovely fresh & filling salad. I've even made this with baked beans when out of kidney beans & that tastes great too!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
  2. Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
  3. Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.

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