Salad Recipes - Three Bean and Rice Salad

Ingredients

• 225 g/8 oz/1 cup brown rice

• 425 g/15 oz/1 large can each of red kidney, flageolet and cannellini beans, drained

• 1 green (bell) pepper, cut into thin rings

• 1 small onion, cut into thin rings

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp red wine vinegar

• 15 ml/1 tbsp snipped chives

• Salt and freshly ground black pepper

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Method:

1. Cook the rice (according to the packet directions). Drain, rinse with cold water and drain again.

2. Mix with all the remaining ingredients and toss well.