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Brown rice, bean & egg salad
Brown rice, bean & egg salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make a quick and tasty brown rice and egg salad in just 30 minutes.
Ingredients:
  • 200.00 gm brown rice
  • 300g green beans, ends trimmed
  • 250.00 ml frozen peas
  • 4 eggs
  • 1 bunch chives, snipped
  • 55g roasted almonds, coarsely chopped
  • 61.88 gm reduced-fat whole-egg mayonnaise
  • 20.00 ml Brand Italian white wine vinegar
  • 11.80 gm Brand Dijon mustard
Instructions:
  • Put the eggs in a saucepan, cover with water, and bring to a boil. Simmer on low heat for 5 minutes, then chill in cold water, peel, and halve.
  • Boil rice in a saucepan following packet directions. Add beans and peas for the last 2 minutes of cooking. Rinse with cold water and drain.
  • Combine the mayonnaise, vinegar, mustard, and 1 teaspoon water in a bowl and whisk until smooth.
  • In a large bowl, mix together the rice, beans, peas, chives, and almonds. Drizzle the dressing over the mixture and add the eggs on top.

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