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Bean and rice salad with goat’s cheese recipe

By Lucy Williams

  1. Serves 2 generously
  2. Ready in 10 minutes
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Ingredients

  1. 420g can mixed bean salad
  2. 280g packet cooked white basmati rice, chilled
  3. A handful of roughly chopped fresh flatleaf parsley leaves
  4. ½ red onion, diced
  5. 150g cherry tomatoes, quartered
  6. A few sun-dried tomatoes in olive oil (from a jar), drained and roughly chopped
  7. Olive oil from the tomato jar
  8. ¼ tsp ready-prepared garlic (from a jar)
  9. Juice of ½ lemon
  10. Ripe goat’s cheese

Method

  1. 1. Drain and rinse the mixed beans, place in a bowl and mix with the cooked white basmati rice.
  2. 2. Add a handful of roughly chopped fresh flatleaf parsley leaves, ½ red onion, the cherry tomatoes, and a few sun-dried tomatoes. Dress with 2 tablespoons of olive oil from the tomato jar), and the garlic and add the lemon.
  3. 3. Season well and toss. Divide between plates,
  4. top each with a thick slice of ripe goat’s cheese and drizzle with extra oil (from the tomato jar), to serve.

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