Bean and rice salad with goat's cheese recipe
Flavorful bean and rice salad with goat's cheese | Deliciously quick & easy, perfect for lunch or leftovers. Gluten-free & vegetarian.
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Cooking tools:
- Can opener
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
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
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