Simple rice salad

Rice salad

PHOTO: Jacques Stander



Serves 4
Preparation: 10 min
Cooking: none

  • 250 ml (1 c) cooked brown rice
  • 250 ml (1 c) red kidney beans, drained
  • 2 spring onions, thinly sliced
  • 120 g red cabbage, shredded
  • 1 carrot, coarsely grated
  • 100 g sugar snap peas, sliced

Dressing

  • 80 ml (⅓ c) mayonnaise
  • 45 ml (3 T) milk
  • 45 ml (3 T) water
  • 15 ml (1 T) white wine vinegar
  • 1 garlic clove, crushed
  • 2,5 ml (½ t) dried mixed herbs
  • salt and pepper

 1 Combine the rice, kidney beans, spring onions, cabbage, carrot and sugar snap peas in a large bowl.

2 Dressing In small bowl, whisk together all the ingredients and drizzle over the salad.

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