Rice and Egg Salad

Rice and Egg Salad


  • Roughly chopped cooked green beans, one cup
  • Fresh lime juice, two tbsp.
  • Kosher salt, ¼ tsp.
  • Thinly sliced ripe plum, one
  • Chopped walnuts, 2 tbsp.
  • Sliced hard cooked egg, one
  • Sesame oil, one tsp.
  • Cooked brown rice, half cup
  • Black pepper, 1/8 tsp.


  1. Take a portable container and mix in it rice, walnuts, eggs, plum and beans.
  2. Now drizzle it with salt, pepper, oil, lime juice and sesame oil.
  3. Toss them to combine.
  4. In the end refrigerate up to two days.


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