Confetti Salad

Ingredients for 8 servings:

• 400 g rice (short grain rice)
• 275 g corn kernels (can)
• 4 bell peppers, red
• 4 carrots
• 400 g peas (frozen)
• 300 g cheese (Gouda)
• 3 onions
• 1 clove(s) garlic
• 3 small zucchini
• 6 tbsp vinegar (fruit vinegar)
• Salt
• pepper
• 6 tbsp oil
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Colorful rice salad

Bring a liter of water to a boil with a little salt. Wash the rice and let it swell over low heat for 20 minutes. Drain the corn kernels. Halve the bell peppers, remove the ribs, seeds, and stem ends, then wash and dice them. Peel, wash, and dice the carrots and cook in boiling water with a little salt for 10 minutes. After five minutes, add the peas and cook. Dice the Gouda cheese. Peel and chop the onions and garlic cloves. Wash and dice the zucchini. Mix the vinegar with the salt, pepper, and oil. Drain the rice and let it cool, then mix with the prepared ingredients and the salad dressing. Cover and let the salad marinate for 30 minutes. Finely chop the chives and sprinkle over the salad.