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Serving-size are a significant factor of your daily diet plan. You ought to compare the amount of this food you commonly eat to the serving size recorded on the tag. Eating significant portions or parts may cause excess weight gain. Regardless of whether you're planning an elaborate menu or only planning forward for tomorrow's Brown rice, bean & egg salad. This recipe stems in many decades of enjoying it in the kitchen. I realize that adding a few ingredients into your recipe provides thickness into what exactly is ordinarily dull. You might be searching for milder foods to make with your leftovers. Nice and light Brown rice, bean & egg salad perfect for post-vacation. The components in this recipe receive your tongue pounding, and are very waist-friendly once you want a'snack' following a busy holiday. Utilizing a few ingredients as choices, this soup has been loaded using a fall and spicy flavor which produces it creamy. The perfect Brown rice, bean & egg salad to warm you up on cool winter days. Excellent for applying leftover. Together with everything that takes place over a standard afternoon - long work hours, athletics and after school activities - it really is clear that cooking is the last thing that you wish to perform or even need to consider when you get home. That's where you would like to develop to playwith. Here, you are going to locate easy and quick recipes that cover all your favorite dishes like chicken dinner recipes, ground beef recipes, along with also vegetarian dinner suggestions which will keep food interesting, yet straightforward. And as it's necessary to fulfill the whole family members, we have also contained family-friendly Brown rice, bean & egg salad notions which may meet even the pickiest little types.

How to make Brown rice, bean & egg salad

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 cup brown rice
  • 300g green beans, ends trimmed
  • 1 cup frozen Coles Brand Australian peas
  • 4 eggs
  • 1 bunch chives, snipped
  • 55g roasted almonds, coarsely chopped
  • 1/4 cup reduced-fat whole-egg mayonnaise
  • 1 tablespoon Coles Brand Italian white wine vinegar
  • 2 teaspoons Coles Brand Dijon mustard

Method

  • Step 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. Transfer eggs to a bowl of cold water to cool. Peel and halve.
  • Step 2 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.
  • Step 3 To make the dressing, whisk the mayonnaise, vinegar, mustard, and 1 teaspoon water in a bowl.
  • Step 4 Combine the rice, beans, peas, chives and almonds in a large bowl. Drizzle over the dressing and top with eggs.