Warm brown rice bean and lentil salad with balsamic vinaigrette.
- FOR THE SALAD:
- 1 cup Black Lentils
- 1 cup Brown rice
- Pinch of salt
- 6 cups Water
- 400 grams Canned red beans
- 400 grams Butter beans in tin
- 2 tablespoons Finely chopped fresh chives
- FOR SCREWING:
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tbsp Lemon juice
- 1 tbsp Dear
- Salt and pepper to taste
To make the salad:
In a large saucepan, bring the lentils, brown rice, salt and water to boil. Boil over medium-high heat for about 20 minutes, until the lentils and rice are tender.
Meanwhile, drain the kidney beans and butter beans and rinse well under cold running water.
Once the rice and lentils have cooled to warm through, pour them into a bowl. Add beans and chives and toss gently.
For the dressing:
Mix all the ingredients together in a small bowl. Pour over the salad and toss gently. Alternatively, serve the dressing on the side.