Name: Borlotti bean, brown rice and almond salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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