Bean and rice salad with goat’s cheese

Name: Bean and rice salad with goat’s cheese
Yield: Serves 2
Ingredients: 420g can mixed bean salad; 280g packet cooked white basmati rice, chilled; A handful of roughly chopped fresh flatleaf parsley leaves; ½ red onion, diced; 150g cherry tomatoes, quartered; A few sun-dried tomatoes in olive oil (from a jar), drained and roughly chopped; Olive oil from the tomato jar; ¼ tsp ready-prepared garlic (from a jar); Juice of ½ lemon; Ripe goat’s cheese

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

This flavourful no-cook salad recipe also goes beautifully with leftover meat or poultry. Save any leftovers for your lunchbox the next day.

Serves 2
Ready in 10 minutes

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Ingredients

420g can mixed bean salad
280g packet cooked white basmati rice, chilled
A handful of roughly chopped fresh flatleaf parsley leaves
½ red onion, diced
150g cherry tomatoes, quartered
A few sun-dried tomatoes in olive oil (from a jar), drained and roughly chopped
Olive oil from the tomato jar
¼ tsp ready-prepared garlic (from a jar)
Juice of ½ lemon
Ripe goat’s cheese

Method

Drain and rinse the mixed beans, place in a bowl and mix with the cooked white basmati rice.
Add a handful of roughly chopped fresh flatleaf parsley leaves, ½ red onion, the cherry tomatoes, and a few sun-dried tomatoes. Dress with 2 tablespoons of olive oil from the tomato jar), and the garlic and add the lemon.
Season well and toss. Divide between plates, top each with a thick slice of ripe goat’s cheese and drizzle with extra oil (from the tomato jar), to serve.

Recipe from August 2008 Issue

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Bean and rice salad with goat’s cheese

Ingredients

Method

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