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Brown rice salad with borlotti beans and celery

Name: Brown rice salad with borlotti beans and celery
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tbs red wine vinegar; 2 tbs extra virgin olive oil, plus extra to drizzle; 1 cup cooked brown rice (from 1/3 cup (65g) uncooked), cooled; 4 celery stalks, finely chopped, leaves reserved; 1 Lebanese cucumber,; 4 spring onions, thinly shredded; 1 pink lady or Granny Smith apple, cored, quartered, thinly sliced; 400g can borlotti beans, rinsed, drained; 1/4 cup (70g) low-fat Greek yoghurt; Juice of 1 lemon; 1/2 garlic clove, crushed

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10m

Brown rice salad with borlotti beans and celery

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by Matt Preston

delicious. senior editor

Feb 03, 2016

"Eat nothing white" seems to be a common chant whether you are talking to Oprah's health guru or mine - Matt Preston

2 tbs red wine vinegar
2 tbs extra virgin olive oil, plus extra to drizzle
1 cup cooked brown rice (from 1/3 cup (65g) uncooked), cooled
4 celery stalks, finely chopped, leaves reserved
1 Lebanese cucumber,
4 spring onions, thinly shredded
1 pink lady or Granny Smith apple, cored, quartered, thinly sliced
400g can borlotti beans, rinsed, drained
1/4 cup (70g) low-fat Greek yoghurt
Juice of 1 lemon
1/2 garlic clove, crushed

Method

1.

Whisk together the red wine vinegar and olive oil, then season to taste.
2.

Place the rice, celery, cucumber, spring onion, apple and beans in a large bowl and gently toss to combine. Toss with enough dressing so the rice glistens. Top with celery leaves, season with sea salt and drizzle with a little extra virgin olive oil.
3.

Combine the yoghurt, lemon juice and garlic in a bowl. Season to taste, then serve with the salad.