Confetti salad

Ingredients for 8 servings:

• 440 g rice (short grain rice)
• 1 liter of water
• ½ tsp salt
• 275 g corn, from the can
• 4 red bell peppers
• 4 carrots
• 2 pinches of salt
• 400 g frozen peas
• 300 g cheese (Gouda), in one piece
• 3 onions
• 1 clove(s) garlic
• 3 zucchini, small
• 6 tbsp vinegar (fruit vinegar)
• salt and pepper
• 6 tbsp oil
• 1 bunch of chives

Instructions

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

Wash the rice thoroughly several times, bring the water with salt to a boil, and let the rice swell over low heat for 20 minutes. Drain the corn. Cut the bell peppers into small cubes. Peel, wash, and dice the carrots, and cook in boiling water for 10 minutes. After 5 minutes, add the frozen peas and cook with the carrots. Dice the Gouda cheese. Peel and finely chop the onions and garlic cloves. Trim, wash, and dice the zucchini. Mix the vinegar with the salt and pepper, then whisk in the oil. Drain the rice and let it cool, then toss with the prepared ingredients and salad dressing. Cover and let the salad marinate for 30 minutes. Finely chop the chives and sprinkle over the salad. If you don’t want to go completely vegetarian, you can also dice some cooked ham and add it to the salad. 17g fat per serving