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Recipe:
Salad of beans, asparagus and rice with olives (8 servings, 40 minutes)
Ingredients:
1 package of frozen chopped green beans BAUER (400 g)

400 g of steamed rice
1 jar of capers
1 jar of stoned olives
1 bunch of parsley
4 tablespoons of olive oil
100 g of dried tomatoes in oil
1 red onion
salt and pepper at option
Cook the rice. Bring salted water to a boil and put the beans in the water. Cook for 5 minutes, then drain the water. Get capers out of brine, cut olives in half, and chop dried tomatoes and onions. Mix all the ingredients, add butter, rice, beans and parsley.