Rice salad recipe
information
This is a good salad to make in the winter, using frozen French beans. Serve for lunch with cold chicken, turkey or any cold cooked meat.
ingredients
1/4 kg (1/2 lb). long-grain rice, cooked and drained
326g. (11 1/2 oz) can sweetcorn, drained
100 g (4 oz) French beans, cooked and drained
2 celery stalks, scrubbed and chopped
1 red or green pepper, cored, seeded and chopped
4 tomatoes, skinned, seeded and chopped
150 ml (1/4 pint) Mustard dressing
326g. (11 1/2 oz) can sweetcorn, drained
100 g (4 oz) French beans, cooked and drained
2 celery stalks, scrubbed and chopped
1 red or green pepper, cored, seeded and chopped
4 tomatoes, skinned, seeded and chopped
150 ml (1/4 pint) Mustard dressing
method
1. Put the rice and sweetcorn in a large serving bowl and stir to mix.
2. Stir in the beans, celery and pepper, adding the tomatoes last.
3. Pour over the prepared dressing and fold in, being careful not to break the vegetables.
4. Cover and chill in the refrigerator until required, stirring before serving.
2. Stir in the beans, celery and pepper, adding the tomatoes last.
3. Pour over the prepared dressing and fold in, being careful not to break the vegetables.
4. Cover and chill in the refrigerator until required, stirring before serving.
serving amount
serves 4
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