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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
The Dressing
  • 5 tbsps Olive Oil
  • 3 tbsps Red Wine Vinegar
  • 1 Garlic Clove (Minced)
  • Sea Salt & Black Pepper
The Salad
  • 100 g Sweetcorn
  • 50 g Drop Red Peppers
  • 50 g Roasted Peppers (Diced)
  • 150 g Cucumber (Chopped
  • 2 Spring Onions (Sliced)
  • 2 Boiled Eggs (Cut Into 1/4's)
  • Basil
The Rice
  • 200 g Uncooked Long Grain Rice
  • 400 ml Water
  • 5 g Salt
Summer Rice Salad Summer Rice Salad

Summer Rice Salad


  • Bring water to a boil, stir in rice and salt and bring back to a simmer
  • Lower heat, cover and let cook untouched until tender
  • Mix gently with a fork and set aside to cool (refrigerate prior to assembling salad)
  • Bring a small pot of water to a boil, place in two eggs and simmer for 6-7 minutes (medium cooked)
  • Remove eggs and place into ice water to cool and stop the cooking process, once cooled peel shell and cut into 1/4's
  • In a mason jar shake together all dressing ingredients (shake again prior to dressing salad)
  • Mix together cooled rice, sweet corn, peppers, cucumbers and spring onions and most of the dressing
  • Top with eggs and the rest of the dressing
  • Garnish with fresh basil
  • Enjoy!
Summer Rice Salad Summer Rice Salad

Summer Rice Salad

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
The Dressing
  • 5 tbsps Olive Oil
  • 3 tbsps Red Wine Vinegar
  • 1 Garlic Clove (Minced)
  • Sea Salt & Black Pepper
The Salad
  • 100 g Sweetcorn
  • 50 g Drop Red Peppers
  • 50 g Roasted Peppers (Diced)
  • 150 g Cucumber (Chopped
  • 2 Spring Onions (Sliced)
  • 2 Boiled Eggs (Cut Into 1/4's)
  • Basil
The Rice
  • 200 g Uncooked Long Grain Rice
  • 400 ml Water
  • 5 g Salt
  • Bring water to a boil, stir in rice and salt and bring back to a simmer
  • Lower heat, cover and let cook untouched until tender
  • Mix gently with a fork and set aside to cool (refrigerate prior to assembling salad)
  • Bring a small pot of water to a boil, place in two eggs and simmer for 6-7 minutes (medium cooked)
  • Remove eggs and place into ice water to cool and stop the cooking process, once cooled peel shell and cut into 1/4's
  • In a mason jar shake together all dressing ingredients (shake again prior to dressing salad)
  • Mix together cooled rice, sweet corn, peppers, cucumbers and spring onions and most of the dressing
  • Top with eggs and the rest of the dressing
  • Garnish with fresh basil
  • Enjoy!