Select Page

Wild rice, bean & apricot salad

This is a real dig around in the store cupboard/freezer salad but turned out to be delicious!


Serves 3-6

250g mixed basmati & wild rice
1 400g tin black-eyed beans (or kidney or whatever you have)
180g sliced runner beans
100g dried apricots chopped
15g sliced almonds toasted
2 spring onions chopped
handful of chopped flat leaf parsley
4 tablespoons olive oil
juice of 1/2 lemon
2 tbsp sherry vinegar
1 tsp honey
sea salt & freshly ground pepper

Cook rice to packet instructions. Cook and blanche runner beans.

For the dressing, mix vinegar, lemon juice, honey, seasoning, pour olive oil in while whisking with fork (I always add the oil last while whisking the rest of the dressing ingredients, it mixes the oil in much better rather than the oil sitting at the top of the dressing).

Toss everything together.

Approximate cost £4.50