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Salad
Recipes -
Mediterranean Rice and Bean Salad
Ingredients
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225 g/8 oz/1 cup
long-grain rice
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225 g/8 oz/2 cups very
thin green beans, cut into short
lengths
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6 black olives in oil
(not brine), stoned (pitted) and
chopped
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45 ml/3 tbsp olive oil (use a little from the
olives if liked)
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30 ml/2 tbsp balsamic
vinegar
Method:
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Cook
the rice with
the beans in plenty of boiling, salted water
for about 10-12 minutes until just tender.
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Drain,
rinse with cold water and drain again. Turn into a
bowl.
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Add the remaining ingredients and toss well
but lightly. Serve at room temperature.
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Salad Recipes -
Mediterranean Rice and Bean Salad 
