| | Brown rice, bean & egg salad
Brown rice, bean & egg salad
Brown rice, bean & egg salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place the eggs in a saucepan and cover with water. Bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes. Transfer eggs to a bowl of cold water to cool. Peel and halve.
  2. Cook rice in a large saucepan of boiling water following packet directions, adding the beans and peas in the last 2 minutes of cooking. Rinse under cold water. Drain.
  3. To make the dressing, whisk the mayonnaise, vinegar, mustard, and 1 teaspoon water in a bowl.
  4. Combine the rice, beans, peas, chives and almonds in a large bowl. Drizzle over the dressing and top with eggs.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 1 cup brown rice
  • 300g green beans, ends trimmed
  • 1 cup frozen Coles Brand Australian peas
  • 4 eggs
  • 1 bunch chives, snipped
  • 55g roasted almonds, coarsely chopped
  • 1/4 cup reduced-fat whole-egg mayonnaise
  • 1 tablespoon Coles Brand Italian white wine vinegar
  • 2 teaspoons Coles Brand Dijon mustard
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