Brown rice, bean & egg salad

Ingredients (serves 4):

• 1 cup brown rice
• 300g green beans, ends trimmed
• 1 cup frozen peas
• 4 eggs
• 1 bunch chives, snipped
• 55g roasted almonds, coarsely chopped
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard

Method:

1. Place the eggs in a saucepan and cover with water. Bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes.
2. Transfer eggs to a bowl of cold water to cool. Peel and halve.
3. Cook rice in a large saucepan of boiling water following packet directions, adding the beans and peas in the last 2 minutes of cooking. Rinse under cold water. Drain.
4. To make the dressing, whisk the mayonnaise, vinegar, mustard, and 1 teaspoon water in a bowl.
5. Combine the rice, beans, peas, chives and almonds in a large bowl.
6. Drizzle over the dressing and top with eggs.