Cauliflower Bean and Rice Salad

Description
This unusual salad makes a splendid addition any cold table spread or vegetarian meal, and is prefect to serve with soup as a light but nutritious lunch or supper meal.

Ingredients

 * 1 small Cauliflower
 * 125g (4oz) long-grain rice
 * 125g (4oz) cooked red kidney beans
 * 125g (4oz) cooked flageolet beans
 * 1 tablespoon chopped mint
 * mint sprigs to garnish
 * -- Dressing:
 * 150g (5.3 oz) carton natural yogurt
 * 2 teaspoons natural bran(optional)
 * 1 tablespoon lemon juice
 * 1 small clove garlic, crushed
 * dash of Tabasco sauce
 * 1 small Onion, chopped finely
 * 2 teaspoons chopped mint
 * salt and pepper

Directions

 * 1) Trim the Cauliflower into small florets.
 * 2) Cook in boiling salted water until just tender, about 6 minutes.
 * 3) Drain, refresh under cold running water, then drain again thoroughly.
 * 4) Meanwhile, cook the rice in boiling salted water, according to the packet instructions, until tender.
 * 5) Drain thoroughly and allow to cool. Mix the Cauliflower with the rice, beans and mint.
 * 6) To make the dressing, mix the yogurt with the bran, lemon juice, garlic, Tabasco sauce, half the mint and salt and pepper to taste.
 * 7) Fold into the Cauliflower mixture.
 * 8) Spoon on to a serving dish and sprinkle with the remaining Onion and mint.
 * 9) Garnish with the mint sprigs.