Rice, red bean, corn and cherry tomato salad
6 servings
20 minutes
This bright and rich salad of rice, red beans, corn, and cherry tomatoes is a true embodiment of flavor and texture harmony. It incorporates the traditions of European cuisine by combining simplicity and sophistication. Tender rice, sweet corn, and juicy tomatoes harmoniously complement creamy beans and crunchy bell peppers. A special depth is added by a spicy dressing of olive oil, vinegar, and mustard that creates a unique play of shades. This salad is perfect as a standalone dish or a light side for meat and fish. It refreshes, satisfies, and brings joy with every bite while its colorful palette makes it a true decoration for any table.
1
Boil the rice and let it cool.
- Rice: 150 g
2
Add corn, beans, quartered cherry tomatoes, diced bell pepper, and onion. Mix well.
- Canned sweetcorn: 250 g
- Canned red kidney beans: 400 g
- Red sweet pepper: 2 pieces
- Cherry tomatoes: 150 g
- Sweet red onion: 1 head
3
Mix olive oil in a shaker with vinegar (or lemon juice), mustard, salt, and pepper for the dressing.
- Extra virgin olive oil: 70 ml
- Wine vinegar: 30 ml
- Wholegrain mustard: 10 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
You can chop shallots for the sauce. Or finely chop 1 clove of garlic. But both, if you don't have work tomorrow :-)
- Salt: to taste
- Freshly ground black pepper: to taste
5
You can add finely chopped parsley (leaves).
- Salt: to taste
- Freshly ground black pepper: to taste
