Mixed Bean and Goat’s Cheese Salad
- 420g tin of mixed bean salad
- 280g cooked white basmati rice, chilled
- Chopped parsley
- ½ red onion, finely chopped
- 150g quartered cherry tomatoes
- A few sun-dried tomatoes, roughly chopped
- Olive oil from the tomato jar
- ¼ tsp crushed garlic
- ½ lemon, juice only
- Goat’s cheese
- Mix the drained bean salad with the rice in a bowl, and toss in a handful of chopped parsley, the onion, cherry tomatoes, sun-dried tomatoes and 2 tbsp of olive oil. Stir in the garlic and lemon, season well and toss to combine. Serve on plates topped with a generous slice of the goat’s cheese, with some more olive oil drizzled over.
10 mins
2 serving