Thursday, February 9, 2017

Egg And Rice Salad To Go

Ingredients for 1 servings

¼ teaspoon kosher salt
½ cup cooked brown rice
1 cup cooked green beans, roughly chopped (3 oz)
1 hard-cooked egg, sliced
1 ripe plum, thinly sliced (3 oz)
1 teaspoon sesame oil
2 tablespoons fresh lime juice
2 tablespoons (½ oz) chopped walnuts
Freshly ground black pepper, to taste

Combine rice, beans, plum, walnuts, and egg in a portable container.

Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.

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