This refreshing salad is high in protein from the rice, nuts and beans, and very low in saturated fats.
2 tbsps olive oil
2 tbsps lemon juice
Freshly ground sea salt and black pepper
120 g (4 oz) sultanas
60 g (2 oz) currants
275 g (10 oz) cooked brown rice, well drained
90 g (3 oz) blanched almonds, chopped
60 g (2 oz) cashew nuts, chopped
60 g (2 oz) shelled walnuts, chopped
425 g (15 oz) canned peach slices in natural juice, drained and chopped
1/4 cucumber, cubed *
120 g (4 oz) cooked red kidney beans
1 tbsp pitted black olives
2 tbsps lemon juice
Freshly ground sea salt and black pepper
120 g (4 oz) sultanas
60 g (2 oz) currants
275 g (10 oz) cooked brown rice, well drained
90 g (3 oz) blanched almonds, chopped
60 g (2 oz) cashew nuts, chopped
60 g (2 oz) shelled walnuts, chopped
425 g (15 oz) canned peach slices in natural juice, drained and chopped
1/4 cucumber, cubed *
120 g (4 oz) cooked red kidney beans
1 tbsp pitted black olives
method
1. Put the olive oil, lemon juice and salt and pepper into a screw top jar. Shake vigorously, until the mixture has thickened.
2. Put the sultanas and currants into a small bowl, and pour on enough boiling water to just cover. Allow the fruit to stand in the water for 10 minutes to plump up, before draining and discarding the water.
3. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans and olives in a large mixing bowl.
4. Pour the dressing over the salad, and mix together thoroughly, to ensure all the ingredients are evenly coated.
2. Put the sultanas and currants into a small bowl, and pour on enough boiling water to just cover. Allow the fruit to stand in the water for 10 minutes to plump up, before draining and discarding the water.
3. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans and olives in a large mixing bowl.
4. Pour the dressing over the salad, and mix together thoroughly, to ensure all the ingredients are evenly coated.
serving amount
serves 4
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