Rice salad with beans, tomatoes and curry sauce

Name: Rice salad with beans, tomatoes and curry sauce
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Basmati Rice; 7-10 Tbsp Salt; 50 g frozen princess beans; 1/2 small red onion; 5 cherry tomatoes; 2 stem(s) Parsley; 2 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Lime juice; 1/2 TEASPOON Curry Powder; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 drops of pepper sauce (Tabasco)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g Basmati Rice
7-10 Tbsp Salt
50 g frozen princess beans
1/2 small red onion
5 cherry tomatoes
2 stem(s) Parsley
2 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Lime juice
1/2 TEASPOON Curry Powder
7-10 Tbsp Pepper
1 pinch Sugar
1 drops of pepper sauce (Tabasco)

Directions

1
Prepare rice in boiling salted water according to package instructions. Blanch the beans in salted water for about 5 minutes, then rinse under cold water. Peel onion and cut into thin slices.
2
Wash the tomatoes, grate them dry and cut them in half. Wash parsley, dab dry and cut leaves of 1 stalk into thin strips. Mix yoghurt, some lime juice and curry and season with salt, pepper, sugar and pepper sauce.
3
Pour rice into a sieve, rinse under cold water and drain well. Mix rice, beans, tomatoes, parsley strips and onion rings, season with salt and pepper. Serve the rice salad with the yoghurt sauce and garnish with parsley leaves.