Monday, March 31, 2014
Bean Rice Salad with Dill Feta
I had some rice left over from another meal when I made this, and thats a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.
This was a nice simple salad, and the leftovers kept quite well and were delicious the next day.
Make the Salad:
4 cups chopped green or wax beans
1 medium sweet onion (about 1 cup when chopped)
1/4 cup finely minced fresh dillweed
4 cups cooked brown rice
200 grams feta cheese
Wash and trim the beans, and cut them into bite-sized pieces. Steam or boil them until just tender, 4 or 5 minutes then immediately rinse them in cold water until they are cool. Drain well.
Peel and dice the onion, and mince the dillweed finely.
Mix the beans, onion and dill with the cooked rice in a large bowl. Rinse and drain the feta cheese, and crumble it into the salad. Mix well.
Make the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
the juice of 1/2 lemon
1 teaspoon mustard
plenty of freshly ground black pepper
Mix the above in a small bowl or jar, an whisk or shake until mixed. Toss with the salad.
You are not likely to need salt, but it will depend on how salty the feta cheese is.