Rice Salad

Name: Rice Salad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: quick
Ingredients: 250 g white or brown rice; 500 ml water or chicken broth; 200 g cherry tomatoes; 1 pièce cucumber; 1 pièce red bell pepper; 1 pièce red onion; 150 g canned corn; 15 g fresh parsley; 10 g fresh mint; 4 cuillères à soupe olive oil; 2 cuillères à soupe white vinegar; 1 pièce fresh lemon; 1 pincée salt; 1 pincée pepper

A colorful and delicious salad, perfect for summer or as a side dish. Light, refreshing, and easy to prepare, it can be made ahead and becomes even more flavorful after resting for a few hours.

⏱️33 min

📊Easy

👥4 servings

🍽️Main

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Ingredients

250 gwhite or brown rice
500 mlwater or chicken broth
200 gcherry tomatoes
1 piècecucumber
1 piècered bell pepper
1 piècered onion
150 gcanned corn
15 gfresh parsley
10 gfresh mint
4 cuillères à soupeolive oil
2 cuillères à soupewhite vinegar
1 piècefresh lemon
1 pincéesalt
1 pincéepepper

Instructions

1COOK THE RICE: Pour the rice into a saucepan with cold water or broth and a pinch of salt. Bring to a boil, then reduce the heat and cover. Let cook for 15 to 18 minutes depending on the type of rice, until the liquid is completely absorbed and the grains are tender but slightly firm. Tip: do not lift the lid during cooking so that the steam can do its work. Once cooked, pour the rice into a salad bowl and let it cool completely.
2PREPARE THE VEGETABLES: Wash and seed the red bell pepper, cut it into small regular dice. Cut the cucumber in half lengthwise, remove the seeds with a spoon and dice it. Cut the cherry tomatoes in half. Thinly slice the red onion and let it sit for a few minutes in a little cold water to reduce its sharpness.
3ASSEMBLE THE SALAD: In the salad bowl containing the cooled rice, pour the drained corn, then all the prepared vegetables. Finely chop the fresh parsley and mint, and add them to the mixture. Gently toss with a fork to distribute all the ingredients evenly without crushing the rice.
4PREPARE THE VINAIGRETTE: In a glass or small bowl, pour the olive oil, white vinegar, and fresh lemon juice. Whisk vigorously with a fork until you achieve an emulsion. Taste and season with salt and pepper according to your preference. This vinaigrette should be balanced between acidity and fat.
5FINISHING AND RESTING: Pour the vinaigrette over the rice salad and gently but thoroughly toss to coat every grain. Cover and let rest in the refrigerator for at least 1 to 2 hours before serving. This resting time allows the flavors to blend harmoniously. You can prepare it the day before, and it will only taste better. When ready to serve, check the seasoning and add a little water or fresh lemon juice if the salad seems too dry.