How to prepare Rice Salad (ve)
Rice Salad
Rice Salad is a great way to use up left-over rice which has been stored safely in the refrigerator or can be made from fresh.
Serves 2
Per serving: 186 calories, 2.5g fat
Prep time: 10 minutes
Ingredients
1 Red Portion Pot® cooked or 55g (1 Blue Portion Pot®) uncooked weight Basmati rice boiled in water with a vegetable stock cube
½ red pepper finely chopped
½ yellow pepper finely chopped
½ green pepper finely chopped
100g canned sweetcorn including the juice
8 cherry tomatoes halved
8 black olives halved
Assorted salad leaves chopped
Low-fat vinaigrette dressing
Method
- Mix all the ingredients together in a large bowl and store in a refrigerator. Eat the same day.
Chef’s tip: adding a handful of peanuts gives this salad an extra crunch.