Brown Rice, Bean Egg Salad

Whip stirring this simple, delicious and healthy brown rice and egg salad in numb 30 minutes.

The ingredient of Brown Rice Bean Egg Salad

• 1 cup brown rice
• 300g green beans ends trimmed
• 1 cup frozen coles brand australian peas
• 4 eggs
• 1 bunch chives snipped
• 55g roasted almonds scratchily chopped
• 1 4 cup reduced fat whole egg mayonnaise
• 1 tbsp coles brand italian white wine vinegar
• 2 tsp coles brand dijon mustard

The Instruction of brown rice bean egg salad

• place the eggs in a saucepan and cover taking into account bearing in mind water bring to the boil more than high heat cut heat to low and simmer for 5 minutes transfer eggs to a bowl of chilly frosty water to cool peel and halve
• cook rice in a large saucepan of boiling water following packet directions adding the beans and peas in the last 2 minutes of cooking rinse frozen chilly frosty water drain
• to make the dressing work up the mayonnaise vinegar mustard and 1 teaspoon water in a bowl
• add together the rice beans peas chives and almonds in a large bowl drizzle beyond the dressing and top in imitation of eggs

Nutritions of Brown Rice Bean Egg Salad

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation