VegBox Recipes

Broad Beans Rice Salad

This rice salad is spiced up with early summer veggies - fresh tomatoes, broad beans and extra nutrients from kidney beans. The optional dressing adds to the nutty flavour of the brown rice and the whole thing takes just 20 minutes! If you don't fancy a lemon dressing, you can mix in Cheddar cheese instead!
 
 

Ingredients

Serves 4 as a main dish

  • cup brown salad
  • 1/2 cups water
  • medium tomatoes
  • cups broad beans (shelled)
  • cup kidney beans
  • cooked)

Dressing

  • uice of 1/2 lemon
  • tablespoons olive oil
 

Method

  1. Cook the rice in the water for 15-20 minutes, until tender.

  2. Meanwhile, cook the broad beans in boiling water for 5 minutes.

  3. Wash the tomatoes and chop roughly.

  4. Mix the olive oil and lemon juice until well combined.

  5. Drain the broad beans and the rice (if there's any spare water in it).

  6. Mix all the ingredients together and serve warm.


 

Time From Cupboard-To-Table

About 20 minutes
 

Notes & Variations on Broad Beans Rice Salad

If you don't fancy a lemon dressing, you could use 100g grated Cheddar, instead.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge