Preparation : 15 min Cooking : 10 min Standing : 1 h
5 tbsp rice, long grain 60 g
2 eggs size large
1 carrots, grated 100 g
1 stalk celery, finely diced 70 g
1 green onions/scallions, finely chopped
3/4 cup green kidney / flageolet beans (canned), rinsed and drained 190 mL
4 tsp extra virgin olive oil 20 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
200 g salmon, canned
1 cup baby arugula 20 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp fresh cilantro [optional] 2 g
Cook the rice. Let stand in the refrigerator at least 1 h.
Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss.
Transfer the salad to serving bowls. Cut the salmon into pieces and quarter the eggs. Place them on top of the salad, garnish with cilantro and serve.
Because of my fussy-eater husband, instead of mixing the ingredients I put each in a separate dish so he could pick and choose what to put in his bowl. It worked out quite well.