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Egg and Rice Salad to Go

Photo: Travis Rathbone
Prep time 10 mins
Yield Makes 1 serving (serving size: about 2.5 cups)
Any hearty brown rice or brown-rice blend works well in this salad.

Ingredients

  • 1/2 cup cooked brown rice
  • 1 cup cooked green beans, roughly chopped (3 oz)
  • 1 ripe plum, thinly sliced (3 oz)
  • 2 tablespoons (1/2 oz) chopped walnuts
  • 1 hard-cooked egg, sliced
  • 1 teaspoon sesame oil
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Nutrition Information

  • calories 388
  • fat 20.2 g
  • satfat 3.3 g
  • monofat 5.5 g
  • polyfat 10.3 g
  • protein 13 g
  • carbohydrate 43 g
  • fiber 6 g
  • cholesterol 186 mg
  • iron 3 mg
  • sodium 562 mg
  • calcium 93 mg

How to Make It

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

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