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Colorful rice salad with leek, corn and peppers

updated

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Ingredients for 4 servings:

  • 300 g of cooked rice corresponds to approximately 1 bag of uncooked rice
  • 1 red bell pepper(s)
  • 1 small can of corn
  • 1 stalk(s) leek
  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar, lighter
  • salt and pepper
  • Chopped herbs of your choice

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

quick to make and low in fat

Dice the bell peppers and slice the leeks. Drain the corn. Combine the rice, bell peppers, corn, and leeks in a bowl, season with salt and pepper, drizzle with olive oil and balsamic vinegar, and mix everything well once more. Sprinkle with a few herbs of your choice and serve. It tastes even better the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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