Indian Rice Salad

(Edgell Recipe)

Ingredients - serves 4 - 4 points per serve

• 1 cup basmati rice
• 1 teaspoon curry powder
• 400g can Edgell Four Bean Mix – No Added Salt, drained
• ¼ red capsicum, finely diced
• 3 spring onions, chopped
• ¼ cup baby mint leaves
• 1/3 cup low fat natural yoghurt
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh coriander

Method

• Cook rice by absorption method following packet directions adding curry powder to the water. Fork through rice to fluff up and allow to cool.

• Combine rice, drained Edgell Four Bean Mix, capsicum and spring onion. Chill until ready to serve.

• Combine yoghurt and herbs and spoon onto rice salad for serving.