Serves 4-6
INGREDIENTS:
500g brown basmati rice, rinsed
260g (1 tin) sweetcorn, drained
120g French beans
3 sticks celery
20 black olives
2 tbsp fresh mint, chopped
2 tbsp flat leaf parsley, chopped
For the dressing
Juice of 1 lemon
100ml extra-virgin olive oil
1 tsp Dijon mustard
1 tsp of honey
sea salt and freshly ground black pepper
METHOD:
- Start by cooking the rice – place the rinsed rice in a large pot of cold water. Bring to the boil and reduce the heat to medium and cook for 25 minutes. Drain and allow to cool.
- Next cook the French beans in boiling salted water for 3-4 minutes. Drain and cool in a bowl of cold water (to stop them from cooking any further).
- Thinly slice the celery, and cut the beans into 2 inch pieces. Place the cooled rice in a large serving platter. Add the sliced celery, beans, sweetcorn, black olives, herbs and season with sea salt and freshly ground black pepper .
- Make the dressing by whisking all the ingredients together. Pour the dressing over the salad and toss everything together well.
- Serve at room temperature.
