Recipe

Borlotti bean, brown rice and almond salad

Herb-flecked and crunchy, this easy salad makes a tasty, filling lunch or side dish.

Jul 31, 2010 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Borlotti bean, brown rice and almond salad
  • 1 cup dried borlotti beans
  • 1 cup brown long-grain rice
  • 1 finely chopped small red onion
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1 cup finely chopped fresh mint
  • 3 finely chopped medium tomatoes
  • 2 tablespoon roasted slivered almonds
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil

Method

Borlotti bean, brown rice and almond salad
  • 1
    Place borlotti beans in a small bowl, cover with water; stand overnight; drain. Rinse under cold water; drain. Cook beans in a small saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, cook rice in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain.
  • 3
    Place beans and rice in a medium bowl with onion, parsley and mint, tomatoes, almonds, lemon juice and olive oil; toss gently to combine.

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