Brown rice, bean & egg salad

Ingredients (4 Servings)

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

Directions

• 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.
• 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.
• To make the dressing, whisk the mayonnaise, vinegar, mustard, and 1 teaspoon water in a bowl.
• Combine the rice, beans, peas, chives and almonds in a large bowl. Drizzle over the dressing and top with eggs.

Nutrition

Per serving

• Calories:-1200
• Iron:-0.2g
• Carbohydrates:-18g
• Fibre:-4g
• Protein:-45g
• Fat:-18g
• Sodium:-0.3g