Colorful rice salad with vegetables

Ingredients for 4 servings:

• 200 g rice
• 50 g peas, frozen
• 50 g corn
• 2 small bell peppers, preferably 2 different colors
• 1 carrot(s)
• 1 tomato(s)
• 1 zucchini
• 1 tbsp black olives, pitted
• 6 tbsp oil
• 2 tbsp balsamic vinegar
• 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Cook rice in salted water and then drain. Thaw frozen peas. Wash and chop the peppers, zucchini, and tomatoes. Peel or scrape the carrots and chop them as well. Sauté the peppers in 2 tablespoons of oil for about 5 minutes, add the zucchini and carrots, and cook for another 3 minutes. Finally, add the corn and peas and cook briefly. Slice the olives. Mix the vegetables and tomatoes with the rice. Season the vinegar with salt and pepper, add the remaining oil, and add to the salad. Mix the parsley and olives into the salad and let it marinate for 1/2 hour.