Rice salad with vegetables

Description

Offering hearty and fresh, at the expense of vegetables, salad. A minimum of effort and cost on the table You have a great salad crispy rice with slices of fresh and crunchy vegetables!

Ingredients

Figure

100 g
Corn

310 g
Green onions

4 piece
Pepper

1 piece
Cucumber

1 piece
The Apium graveolens Dulce

2 piece
Lemon juice

0.25 cup
Vegetable oil

2 Tbsp

Cooking

First boil the rice (1:2 rice:water). Cool. Chop the cucumber into small dice. Green onions cut into rings.

Chop the celery slices.

Pepper cut into small cubes.

With corn drain the fluid and send to vegetables.

Whisk lemon juice and oil. Mix the cooled rice with vegetables, season with the dressing. Season with salt to taste. Can be served immediately or cooled in the refrigerator.

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