Rice salad with curry

Ingredients for 4 servings:

• 200 g rice (long grain rice)
• 200 g beans, green, fresh or from the can
• 200 g peas and carrots (frozen or from a can)
• 250 g corn from the can
• 3 medium-sized onions, finely diced
• 3 garlic cloves, finely chopped
• 2 tsp, heaped curry powder
• 4 tbsp olive oil
• 2 tbsp vinegar
• some liquid (vegetable cooking water)
• salt and pepper
• possibly herbs, fresh

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Rice salad with cooked vegetables and a curry vinaigrette

Cook the rice and vegetables separately and let them cool separately. Only then mix them. For the marinade, heat the oil and gently simmer the curry powder, then sauté the onions and garlic. Deglaze with the vinegar and a little of the vegetable cooking water. Pour the still-warm marinade over the salad and mix well. Finally, season with salt and pepper. A few fresh garden herbs also go well with the salad.