Minted Pea and Runner Bean Rice Salad

161

Ingredients:

• 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

Method:

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.