Salad Recipes - Chili Bean Salad

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 225 g/8 oz/1 cup cottage cheese with chives

• 1/4 iceberg lettuce, shredded

• 2 x 425 g/2 x 15 oz/2 large cans red kidney beans, drained and rinsed

• 1 green (bell) pepper, diced

• 1 small onion, sliced and separated into rings

• 2 celery sticks, chopped

• 1 green chili, seeded and chopped

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp red wine vinegar

• 2.5 ml/1/2 tsp ground cumin

• 2.5 ml/1/2 tsp dried oregano

• Salt and freshly ground black pepper

• 50 g/2 oz Cheddar cheese, grated

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Method:

1. Cook the rice in plenty of boiling salted water until just tender. Drain, rinse with cold water and drain again.

2. Mix with the cottage cheese and spoon in a large ring on a bed of lettuce on a flat serving dish. Mix the beans with the pepper, onion, celery and chili.

3. Blend the oil with the vinegar, cumin, oregano, a little salt and a good grinding of pepper.

4. Pour over the beans and toss well. Spoon into the centre of the rice.

5. Spoon the grated cheese in a ring between the rice and beans. Chill before serving.