Brown rice, bean & egg salad

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



  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.
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