A lifesaver – green beans and rice salad

Green beans and rice salad

Hello everyone! I am back at Chubby Hubby. My apologies for the hiatus–I have been busy with personal projects, work, school and many more (you know the usual excuse). I think for a moment our editor, Charmaine was worried that I was kidnapped by aliens–I was so terrible in replying her email (Ed’s note: yes indeed! so glad you’re back 🙂 ).

During the busy period, my eating habits become something quite frightening. I was definitely saved by a well-stocked pantry and some sad vegetables that I always have in my fridge. I would prepare meals for the week ahead and one that frequently appears on the menu is green beans and rice salad. It keeps quite well in the fridge, and it tastes great warm or cold. Most importantly, it is easy to prepare and you can use any leftovers that you have.

Despite the name of the salad, you can use whatever vegetables you like (or happen to have)–asparagus, eggplant, or pumpkin, etc. Actually this dish should be called leftover salad–though this may make it sound none too appealing and even slightly scary and certainly doesn’t do this simple-to-prepare yet tasty meal much justice! If you have any produce (or leftover) you want to use up, you may want to give this salad a try.

About Mandy Ng

Mandy’s journey into the culinary world began out of necessity–a means of survival whilst she was at university. She believes cooking should be simple and fun. Besides spending time in the kitchen whipping up hearty meals, Mandy also dreams of having a bottomless stomach that she can fill with all kinds of delicious things.