Green Beans & Rice Salad

Green Beans and Rice Salad 1
Adapted from New York Deli

This is a great dish to prepare in advance and to eat for lunch. For the meat lovers simply add some cooked chicken.

Makes: 4 Servings
Difficulty: Easy
Prep Time: 25 minutes


  • 1 lb/ 420 g Green beans
  • 9 oz/ 255 g Edamame (already pealed and ready to be eaten)
  • 12 oz/ 340 g Basmati rice
  • 1 tsp Freshly chopped marjoram (can also be replaced by tarragon)
  • 3 tbsp White wine vinegar
  • 6 tbsp Olive oil
  • Salt and pepper to taste

Green Beans and Rice Salad 3


Cook your rice (I posted last year on another blog how to perfectly cook rice).

Wash the green beans, and cut them bite-sized. Cook them for 10 minutes in salty water.

Once ready. quench the beans with cold water and let them cool down.

Mix the beans, the edamame, the marjoram with the rice and add the vinegar, oil, salt and pepper.

Green Beans and Rice Salad 2


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