Wednesday, March 4, 2009

Mixed Bean and Rice Salad


2 cups of cooked and cooled brown rice
1 can four bean mix
1 cup green beans, cooked or fresh
½ bunch parsley chopped
1 punnet cherry tomatoes, halved
4 tblspns extra virgin olive oil
2 tblspns vinegar
1 tblspn whole grain mustard
1 spanish onion, sliced thinly
Salt and pepper to taste


Place all ingredients into a large bowl and mix together gently
Season and taste with salt and pepper

Variations Sprinkle with crumbled light fetta cheese

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