Herb salad with pomegranate & pistachios
A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes
Mixed bean & wild rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 375g rice mix, we used brown basmati & wild rice
- 2 x 400g cans mixed beans, drained and rinsed
- 340g can sweetcorn, drained
- 1 small red onion, finely sliced
- 2 red peppers, deseeded and diced
- zest and juice 1 lime
- 2 tsp honey
- 1 red chilli, deseeded and finely sliced
- small bunch coriander, leaves picked
Method
- STEP 1
Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- STEP 2
Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
