Rice and Nut Salad

From Hot Off the Griddle #52, June 1996.

INGREDIENTS

• 2 1/2 tbsp olive oil
• 2 1/2 tbsp lemon juice
• Salt and freshly ground black pepper to taste
• 1 cup sultanas
• 1/2 cup currants
• 2 1/2 cooked long grain rice, well drained
• 3/4 cup chopped, blanched almonds
• 1/2 cup cashew nuts, chopped
• 1/2 cup shelled walnuts, chopped
• 15 oz. can peach slices, drained and chopped
• 1/4 cucumber, cubed
• 1 cup cooked red kidney beans
• 1 1/4 tbsp chopped pitted olives

METHOD

1. Mix the olive oil, lemon juice and salt and freshly ground black pepper in a screw top jar; shake vigorously.
2. Soak the sultanas and currants in sufficient boiling water to cover, for 10 minutes.
3. Drain the fruits.
4. Mix the rice, nuts and soaked sultanas and currants.
5. Add the chopped peaches, cucumber, red kidney beans and olives.
6. Add the dresssing and toss lightly together.
7. Serve on a bed of chopped lettuce.