Bean and rice salad with goat’s cheese

Bean and rice salad with goat’s cheese
  • Serves icon Serves 2
  • Time icon Ready in 10 minutes

This flavourful no-cook salad recipe also goes beautifully with leftover meat or poultry. Save any leftovers for your lunchbox the next day.


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


  1. Drain and rinse the mixed beans, place in a bowl and mix with the cooked white basmati rice.
  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. Season well and toss. Divide between plates, 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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