Rice salad
Here’s a simple and delicious rice salad recipe, perfect as a light main dish or a side!
Ingredients (for 4 servings):
- 200 g of rice (long grain or basmati, depending on your preference)
- 1 red bell pepper (or yellow for more color)
- 1 cucumber
- 2 tomatoes
- 150 g of canned corn, drained
- 100 g of cooked peas (optional)
- 100 g of canned tuna (or diced ham, or feta for a vegetarian option)
- 2 hard-boiled eggs (optional)
- A few black or green olives
- Fresh herbs: parsley, chives, or cilantro
- 3 tbsp olive oil
- 1 tbsp vinegar (balsamic or apple cider)
- Salt and pepper to taste
Instructions:
- Cook the rice:
- Cook the rice in a pot of boiling salted water according to the package instructions.
- Drain and let it cool.
- Prepare the vegetables:
- Dice the bell pepper into small cubes.
- Peel and chop the cucumber into slices or small pieces.
- Cut the tomatoes into small cubes.
- Assemble the salad:
- In a large bowl, combine the cooled rice with the vegetables (bell pepper, cucumber, tomatoes, corn, and peas).
- Add the tuna (or your chosen protein), quartered hard-boiled eggs, and olives.
- Season:
- In a small bowl, prepare a dressing by mixing olive oil, vinegar, a pinch of salt, and pepper.
- Pour the dressing over the salad and mix well.
- Garnish and serve:
- Sprinkle with freshly chopped herbs.
- Serve chilled as a main dish or a side.
💡 Tips:
- Add seeds (like sunflower or sesame) for extra crunch.
- For an exotic twist, mix in pineapple chunks or raisins.
Enjoy your meal! 🍽️
