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Rice Salad

Rice Salad

Posted March 20, 2019

4

Serves 5-6

15 Minutes

Try Sousou’s fresh and filling Rice Salad

Ingredients

  • 1 Cup long American rice
  • 2 Cups water
  • 3 Cucumbers, cut into small cubes
  • 3 Carrots, cut into small cubes
  • 1 Tomato, cut into small cubes
  • 1 Red onion, cut into small cubes
  • 3 Pickled cucumbers, cut into small cubes
  • 2 Cups chopped red cabbage
  • 2 Cups chopped green cabbage
  • ½ Sweet green pepper, cut into small cubes
  • 1 Small can corn
  • 1 Small can green peas
  • ½ Cup seedless black olives

 

  • Dressing
  • ½ Cup lemon juice
  • 2 Tablespoons mustard
  • 4 Tablespoons olive Oil
  • 1 Teaspoon Black pepper
  • Salt to taste
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How to Cook:
  • Cook the rice in a pot with the water. When it starts boiling, reduce the heat & keep cooking until all the water has evaporated. Keep aside to cool.
  • In a bowl, place the cucumbers, carrots & onions. Add the tomato, pickles, red cabbage & green cabbage. Then, add the green peppers, corn, black olives & Rice.
  • In a cup, mix the oil, mustard, lemon juice, salt & black pepper.
  • Pour the mixture over the rice & mix well.
  • Spread the green peas over the rice.
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