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Avocado, Bacon and Bean Rice Salad

Serves: 4; Prep: 10 mins; Cook: 10mins

1 cup long grain rice
6 bacon rashers, chopped
1 large firm avocado, chopped
1 lebanese cucumber, sliced thinly
300g can four bean mix, drained
1 cup fresh mint
2 green onions, sliced thinly
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons wholegrain mustard

Cook rice until tender. Drain.
Rinse under cold water. Drain.
Cook bacon in a lightly oiled, non-stick frying pan until crisp.
Drain on absorbent paper.
Combine dressing ingredients in a screw-top jar.
Toss rice, bacon, dressing and remaining ingredients together.
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