Zucchini rice salad

Ingredients for 4 servings:

• 300 g rice
• 1 zucchini
• 1 small onion(s)
• 1 bell pepper(s)
• 1 can kidney beans, 240 g net weight
• 1 bunch arugula
• 10 mint leaves
• 1 tbsp parsley
• 4 tbsp natural yogurt
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a great and delicious side salad, completely different from what we know

First, cook the rice and then let it cool. Next, finely dice the zucchini, onions, and bell peppers, and drain the beans. Combine all ingredients in a large bowl. Halve the arugula and add it as well. Now finely slice the mint leaves and add them to the salad. For the dressing, combine the parsley, natural yogurt, salt, pepper, olive oil, and white wine vinegar. Drizzle over the salad, then toss everything in gently.