Rice salad







Cook Time

80-85 Min


  • 300g/11oz long-grain rice
  • 75g/3oz frozen peas
  • 3 spring onions, sliced
  • 1 green pepper, finely diced
  • 1 red pepper, finely diced
  • 275g/10oz canned sweetcorn kernels, drained
  • 15g/1⁄2 oz fresh mint, chopped

For the dressing

  • 125ml/4fl oz extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, crushed
  • 1 teaspoon granulated sugar
  • salt and freshly ground black pepper
  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.
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