Three Bean Rice Salad

Serves 4-6

200 g brown or white rice
100 g fresh green beans, sliced
250 ml (1 cup) ice cold water
1 x 410 g tin red kidney beans, rinsed 
1 x 400 g tin chickpeas, rinsed
For the dressing:
5 ml (1 t) fresh ginger, grated
60 ml (4 T) lemon juice
30 ml (2 T) white vinegar
45 ml (3 T) Huletts SunSweet Brown Sugar
1 small chilli, finely chopped
30 ml (2 T) sunflower oil
salt and pepper, to taste
a handful of fresh parsley, chopped
  1. Cook the rice according to packet instructions, rinse under cold water, drain and place in a large bowl, set aside.
  2. Bring a saucepan of salted water to the boil and add green beans. Cook for 5 minutes, drain and place inside the bowl of ice-cold water. Leave for 5 minutes, drain and set aside.
  3. Rinse the tinned beans under cold water, drain and set aside.
  4. For the dressing: whisk ginger, lemon juice, vinegar and sugar together until the sugar has dissolved, add the chilli.
  5. Whisk in the oil until well combined. Season to taste.
  6. Stir all the beans into the rice bowl and add the dressing. Toss until well combined.
  7. Cover and refrigerate for 30 minutes before serving. Garnish with freshly chopped parsley.