Rice Salad

Name: Rice Salad
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Cooked Rice *Japanese Short Grain Rice (Sushi Rice) recommended; 1/2 Continental Cucumber OR 1 Lebanese; 1 Capsicum; 1/4 Red Onion *finely chopped; 1/2 cup Corn Kennels; 1/2 cup Cooked Edamame removed from pods; Olives 8 *pitted, halved; Other Suggestions: Tomato, Semi-dried Tomatoes, Lettuce, Beans, Celery, Peas, Carrot, etc; <Dressing Ingredients>; 2 tablespoons Rice Vinegar / White Wine Vinegar; 1-2 tablespoons Olive Oil; 1/2 teaspoon Salt; 1/2-1 teaspoon Sugar; Freshly Cracked Pepper; 1 teaspoon Dijon Mustard *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

It’s easy to make. Add plenty of fresh vegetables in hand and use your favourite salad dressing to season if you like. I always add ‘Edamame’ (young soy beans) for crunchy texture and protein. This can be a perfect complete meal.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gCooked Rice *Japanese Short Grain Rice (Sushi Rice) recommended
1/2Continental Cucumber OR 1 Lebanese
1Capsicum
1/4Red Onion *finely chopped
1/2 cupCorn Kennels
1/2 cupCooked Edamame removed from pods
Olives 8 *pitted, halved
Other Suggestions: Tomato, Semi-dried Tomatoes, Lettuce, Beans, Celery, Peas, Carrot, etc
<Dressing Ingredients>
2 tablespoonsRice Vinegar / White Wine Vinegar
1-2 tablespoonsOlive Oil
1/2 teaspoonSalt
1/2-1 teaspoonSugar
Freshly Cracked Pepper
1 teaspoonDijon Mustard *optional

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Steps

1

Cut up all vegetables into small pieces. Add a pinch of Salt and toss and mix.
2

Place all vegetables and the dressing ingredients in a large bowl and mix to combine. If you use frozen peas and corn, you don’t need to thaw them.
3

Add the cooked Rice, still warm is fine, and mix well and serve OR cool completely before serve.