Brown Rice Salad

¼ cup (50g) canned organic cannelini beans/lentils/red kidney beans


¼ cup (50g) organic brown long-grain rice


½ small organic red onion (50g), chopped finely


¼ cup finely chopped organic fresh flat-leaf parsley


¼ cup finely chopped organic fresh mint


1 medium organic tomato (150g), chopped finely


1 tablespoon toasted slivered almonds


2 tablespoons organic fresh lemon juice


2 tablespoons organic olive oil
METHOD
Place beans in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain. Cook beans in small saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Meanwhile, cook rice in small saucepan of boiling water, uncovered until rice is tender. Rinse under cold water; drain.Place beans and rice in medium bowl with remaining ingredients; toss gently to combine.

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