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Rice Salad with Beans

Preparation and Cooking Time : 90 minutes (including refrigeration time)
Servings:  6

You will need:

Lamb Brand Cranberry Beans 150g

Lamb Brand Black Beans 150g

Lamb Brand Whole Peas 90g

Lamb Brand Long Grain Rice 235g

Lamb Brand Sultanas 50g

Lamb Brand Garlic Powder dash

Lamb Brand Fine Table Salt pinch

Lamb Brand Ground Black Pepper dash

Celery 40g, sliced

Red Onion 35g, chopped

Green Chilies (or Jalapenos) 40g, chopped

Fresh Parsley 4g, chopped

White Wine Vinegar 40ml

Olive Oil 20ml

Water 10ml

All you have to do:

Soak the beans and whole peas separately for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until beans and peas are soft. Let cool.

Rinse well the rice under running cold water. Put it in a pot, add 350ml water and bring to a boil, uncovered at medium heat, until it comes to a boil, simmer the rice covered for another 15 minutes. Fluff it up with a fork.

In a large salad bowl, combine the rice, beans, peas, sultanas, celery, onion, chilies and parsley; mix well.

In a tight-fitting lid jar combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat.


Cover and refrigerate for at least 1 hour.


Serve cold.