Egg and Rice Salad

Any hearty brown rice or brown-rice blend works well in this salad.

Print Recipe
Egg and Rice Salad
Servings
1 Serving
Ingredients
  • 2 tablespoons (1/2 oz) chopped walnuts
  • 1/2 cup cooked brown rice
  • 1 teaspoon sesame oil
  • 1 cup cooked green beans, roughly chopped (3 oz)
  • 1/4 teaspoon kosher salt
  • 1 ripe plum, thinly sliced (3 oz)
  • freshly ground black pepper, to taste
  • 1 hard-cooked egg, sliced
  • 2 tablespoons fresh lime juice
Servings
1 Serving
Ingredients
  • 2 tablespoons (1/2 oz) chopped walnuts
  • 1/2 cup cooked brown rice
  • 1 teaspoon sesame oil
  • 1 cup cooked green beans, roughly chopped (3 oz)
  • 1/4 teaspoon kosher salt
  • 1 ripe plum, thinly sliced (3 oz)
  • freshly ground black pepper, to taste
  • 1 hard-cooked egg, sliced
  • 2 tablespoons fresh lime juice
Instructions
  1. Combine rice, beans, plum, walnuts, and egg in a portable container.
  2. Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.

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