Bean and rice salad with goat's cheese recipe | delicious. magazine

Ingredients

• 420g can mixed bean salad
• 280g packet cooked white basmati rice, chilled
• A handful of roughly chopped fresh flatleaf parsley leaves
• ½ red onion, diced
• 150g cherry tomatoes, quartered
• A few sun-dried tomatoes in olive oil (from a jar), drained and roughly chopped
• Olive oil from the tomato jar
• ¼ tsp ready-prepared garlic (from a jar)
• Juice of ½ lemon
• Ripe goat’s cheese