Bean And Rice Tabbouleh - cooking recipe

Ingredients

1/3 cup long-grain white rice
1 can (15 oz) mixed beans, rinsed
1/4 cup shelled pumpkin seeds
1 1/2 cups coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 medium tomatoes, finely chopped
2 None green onions, thinly sliced
1/2 cup vinaigrette dressing

Preparation

Cook the rice in a medium saucepan of boiling, salted water for 12 mins or until tender. Drain, then refresh under cold running water and drain. Transfer to a large bowl.
Add the remaining ingredients and toss to combine. Season.