Mediterranean rice salad

Ingredients for 5 servings:

• 250 g rice (long grain)
• 3 bell peppers, red or mixed
• 1 large onion(s)
• 1 tbsp vegetable broth
• 1 can of corn
• 1 can kidney beans
• 200 g feta cheese
• Vinegar
• oil
• 1 pinch of salt
• 2 pinches of pepper
• 150 g olives, black, best in garlic pickled version
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 100 g tomatoes, dried
• 2 peppers, green, pickled
• 1 bunch of herbs of Provence, available ready mixed or as a dried mixture

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

visually beautifully colorful!

Boil the rice in the vegetable stock and drain. Finely dice the onion and garlic and sauté in a pan (you can also sauté the bell peppers for a bit to make it more digestible). Cut the feta into small cubes and drain the corn and beans in a sieve. Chop the bell peppers, olives, chili peppers and sun-dried tomatoes into small pieces. Dressing: Mix the tomato paste, vinegar and oil, add pepper and salt, and also the finely chopped herbs – fresh if possible. Frozen or dried herbs will also work, of course. Taste and adjust the seasoning if necessary. Mix all the ingredients and the dressing together and let it infuse well. Taste again before serving and adjust the seasoning if necessary.