Mixed bean and antipasti salad

Mixed vegetable antipasti gives this bean and rice salad a tasty Mediterranean flavour.

Serves: 4

Preparation time:  5 minutes

Cooking time:  10 minutes

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You will need

  • 200g Sainsbury's basmati rice
  • 1 x 410g tin Sainsbury's mixed pulses in water, drained and rinsed
  • 200g tub mixed vegetable antipasti by Sainsbury's, roughly chopped
  • 1 lemon, juice only
  • 1 tablespoon Dijon mustard by Sainsbury's
  • 1 tablespoon Sainsbury's medium olive oil
  • ½ teaspoon honey (optional - omit for vegans)
  • 75g watercress, washed
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Recipe Information

Step by step guide to making Mixed bean and antipasti salad

  1. Cook the basmati rice according to pack instructions. Drain and cool quickly by rinsing under cold running water.
  2. Tip the vegetable antipasti into a large salad bowl and toss together with the drained beans. Set aside.
  3. For the dressing, whisk together the lemon juice, mustard and olive oil. Season to taste with salt and pepper and sweeten with a little honey (or sugar) if you like.
  4. Add the cooked, cooled rice to the antipasti and bean mixture. Pour over the dressing and toss the salad together well.
  5. Fold through the watercress leaves just before serving.

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Nutritional information for Mixed bean and antipasti salad

Nutritional information for Mixed bean and antipasti salad

Nutrition type per serving
Calories 320 kcal
Total Fat 7.8g
Saturated Fat 1.1g
Salt 1.34g
Sugar 3.8g

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