Filter
Reset
Sort ByRelevance
KATHY L.
Fresh rice salad
Rice salad with corn, tomatoes, pickles and cooked ham.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package.
-
Meanwhile, whisk the vinegar, mustard and oil into a vinaigrette with the whisk and season with (freshly ground) salt and pepper.
-
Spoon the vinaigrette through the still warm rice and allow to cool. Drain the corn and gherkin and cut the pickle and tomato into cubes.
-
Spoon the corn, tomato and pickle through the rice. Cut the ham into cubes and the fresh mint fine.
-
Sprinkle the ham cubes with the fresh mint over the rice salad. Divide the rice over plates.
Blogs that might be interesting
-
25 minMain dishmussel, leeks, onion, parsley, celeriac, tablespoon mustard,zeeuwse mussels
-
20 minMain dishbaby potatoes, tomatoes, olive oil, beef strips, Provencal herbs, Italian vegetable mix, fresh basil,summer stir-fry dish
-
50 minMain dishcrumbly potato, traditional olive oil, minced beef, caraway seed, cut red cabbage, Pink Lady apple, semi-skimmed milk, bread-crumbs, unsalted butter,casserole with minced meat and red cabbage
-
30 minMain dishtraditional olive oil, beef meatballs, artichoke heart in tin, tomato, garlic, tomato cubes, couscous, boiling water, ground cumin, fresh parsley,meatballs in a richly filled tomato stew
Nutrition
260Calories
Sodium0% DV1.375mg
Fat18% DV12g
Protein22% DV11g
Carbs9% DV27g
Fiber24% DV6g
Loved it