Mexican rice salad

Ingredients for 6 servings:

• 2 cups rice
• 150 g salami, in one piece
• 150 g Leberkäse, in one piece
• 2 bell peppers, green and red
• 4 eggs, hard-boiled
• 2 gherkins
• 1 onion(s)
• 1 small can of peas or the same amount fresh and blanched
• 1 small can of corn
• 1 small can of kidney beans
• 1 jar mayonnaise, large
• Vinegar
• salt and pepper
• Maggi

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the rice in 4 cups of water until tender and then let cool. Dice the salami and meatloaf. Wash the bell peppers, halve them, remove the seeds, and cut the flesh into small cubes. Peel and dice the eggs, preferably cooked the day before. Dice the gherkins and finely chop the onion. Drain the peas, corn, and beans well. Mix everything except the eggs in a large bowl. Add the mayonnaise and seasonings, and season to taste. Carefully fold in the eggs at the end. Prepare well in advance.