Wednesday, December 19, 2012,2:49 AM
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PrintTUSCAN BEAN AND NUT SALAD
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the rice, peppers, tomatoes, beans, hazelnuts, olives, spring onions and cucumber in a bowl.
- Pour over the dressing and toss to mix. Spoon into a serving bowl and chill lightly.
- Serve with wedges of whole wheat bread.
INGREDIENTS
- 500 grams brown rice, cooked
- 2 green pepper, cored, deseeded and sliced
- 2 yellow pepper, cored, deseeded and sliced
- 6 tomatoes cut into quarters
- 200 grams cooked flageolet
- 100 grams hazelnuts, coarsely chopped
- 20 stuffed green olives, sliced
- 4 spring onions, trimmed and chopped
- 1 cucumber, cut into thin julienne strips
- 200 ml French dressing
8 comments for “Tuscan Bean and Nut Salad”
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