Tuscan Bean And Nut Salad

225 g/8 oz brown rice, cooked
1 green pepper, cored, deseeded and sliced
1 yellow pepper, cored, deseeded and sliced
4 tomatoes, cut into quarters
100 g/4 oz cooked flageolet or cannellini beans
50 g/2 oz hazelnuts, coarsely chopped
10 stuffed green olives, sliced
2 spring onions, trimmed and chopped
1/2 cucumber, cut into thin julienne strips
100 ml/4 fl oz French dressing

Place the rice, peppers, tomatoes, beans, hazelnuts, olives, spring onions and cucumber in a bowl.

Pour over the dressing and toss to mix. Spoon into a serving bowl and chill lightly; or spoon into an oiled ring mould and turn out on to a plate. Serve with wedges of wholewheat bread.

SERVES 4