John Myers
Ingredients for 4 servings:
- 250 g rice
- 1 large bell pepper(s), red
- ½ can corn, approx. 165 g
- 1 can tangerine(s), approx. 175 g
- 1 tbsp salad mayonnaise
- possibly milk
- 1 tbsp, heaped curry powder
- some salt and pepper
- some cumin powder
- possibly coriander powder
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 40 minutes
Cook the rice in enough water until tender (better too soft than too hard). Dice the bell peppers. Drain the corn and mandarin oranges. Halve the mandarin oranges if desired. Drain the cooked rice and let it cool. Place the cold rice in a bowl. Add the diced bell peppers and corn. Then add a tablespoon of salad mayonnaise and mix well. If the mayonnaise is too thick, add a small splash of milk. Season the salad with salt and pepper. Add a small pinch of cumin and, if you like, some coriander powder. Season with plenty of curry powder. Finally, add the mandarin oranges and mix the salad well again. If left in the fridge overnight, the salad tastes twice as good. But it’s also delicious straight away as a side dish for a barbecue.
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