Minted Pea and Runner Bean Rice Salad Recipe

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  • Easy-cook Long Grain Rice – 175 gms
  • Runner Beans – 140 gms, trimmed and diagonally sliced
  • Mangetout – 85 gms, thinly sliced
  • Frozen Peas – 115 gms
  • Fresh Mint Leaves – few, to garnish

For the Dressing:

  • Spring Onions – 4, finely chopped
  • Sunflower Oil – 4 tblsp
  • White Wine Vinegar – 2 tblsp
  • Dijon Mustard – 1/2 tsp
  • Finely Chopped Fresh Mint – 2 tblsp
  • Salt and Pepper


  1. To make the dressing, put all the ingredients in a bowl and whisk together well.
  2. Cook the rice in a saucepan of lightly salted boiling water for 10 to 12minutes or until just tender.
  3. Drain well and transfer to a large serving bowl.
  4. Stir in the dressing and leave to cool.
  5. Cook the runner beans, mangetout and peas in a saucepan of boiling water for 2 minutes.
  6. Drain well and refresh under cold running water.
  7. Stir into the rice.
  8. Adjust the seasoning to taste and serve garnished with the mint leaves.

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