Overnight mixed bean salad with orzo
A simple and tasty salad that's quick to prepare for work or school lunches, with flavours that mature overnight
- 15 minutes
- Serves 5
- 2 of 5 A DAY
- Calories553
- Fat15g
- Saturates2.2g
- Sugar6.5g
- Salt0.4g
- Fibre10g
- Protein20g
Recipe by: Aliya Porter
| Registered nutritionist
Ingredients
- 300g orzo
- 4 tbsp olive oil
- 4 tbsp red wine vinegar
- 8 tbsp apple juice
- 2 x 400g tins mixed beans, drained and rinsed
- 100g frozen green beans
- 1 red pepper, deseeded and diced
- 4 spring onions, chopped
Method
- Cook the orzo in boiling water for 5 minutes, stir after adding the boiling water and once every couple of minutes to stop the orzo from sticking.
- Drain and rinse in cold water.
- Meanwhile combine the other ingredients in a bowl.
- Add in cooked and cooled orzo to bean mixture. Add black pepper or chilli to taste.
- Place in an airtight container overnight ready for lunch the next day – leaving this dish to soak helps the flavours mature through the salad.
Top tip
Orzo is a small pasta. If you can’t get hold of orzo, use macaroni instead. For a gluten free option, gluten free pasta can be used. This recipe also works with white wine vinegar.
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