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🥗 Fresh Rice Salad with Corn Cobs and Vegetables

425 kcal · 30 min · 4 servings

Ingredients

• 300 g Glutinous rice
• 2 Bell peppers (red)
• 1 Cucumber
• 1 small jar Sweet corn kernels
• 1 small jar Mushrooms (pickled), to taste
• 4 tbsp Oil
• 6 tbsp Vinegar
• Salt
• Pepper

Instructions

1. 1. Cook the rice in plenty of salted water until tender.
2. 2. Drain the rice and let it drip dry.
3. 3. Wash the bell pepper thoroughly.
4. 4. Cut the bell pepper in half.
5. 5. Remove the seeds and white inner membranes from the pepper.
6. 6. Cut the pepper flesh into small cubes.
7. 7. Wash the cucumber thoroughly.
8. 8. Cut the cucumber in half.
9. 9. Scoop out the seeds from the cucumber.
10. 10. Cut the cucumber flesh into small cubes.
11. 11. Take the mushrooms out of the package and let them drain.
12. 12. Take the corn cobs out of the can or jar and let them drain.
13. 13. Chop the mushrooms to your liking, for example into slices or cubes.
14. 14. Chop the corn cobs to your liking, for example into pieces.
15. 15. Add the prepared mushrooms and corn cobs to the rice.
16. 16. Add the diced cucumber to the rice.
17. 17. Add the diced pepper to the rice.
18. 18. Mix all ingredients well with the rice.
19. 19. Mix the vinegar with the oil in a small bowl.
20. 20. Pour the vinegar-oil mixture over the rice salad.
21. 21. Season the salad with salt to taste.
22. 22. Season the salad with pepper to taste.
23. 23. Mix the salad once more to distribute the seasoning.
24. 24. Portion the salad onto plates.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 425
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 69 g