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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 less than 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:
  • In a saucepan, gently submerge the eggs in water and bring to a boil over high heat. Lower the heat and simmer for 5 minutes. Once done, transfer the eggs to a bowl of cold water to cool before peeling and halving them.
  • Prepare the rice according to the package instructions in a large saucepan of boiling water. Add beans and peas during the last 2 minutes of cooking. Once cooked, rinse the rice mixture under cold water and drain.
  • Combine mayonnaise, vinegar, mustard, and 1 teaspoon of 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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