Vegetarian rice salad: feta cheese, corn, carrots, peas, cherry tomatoes and mint
Fluffy, well-seasoned rice mixed with colorful ingredients that bring freshness and crunchiness to every bite. The combination of fresh vegetables, lightly salted feta cheese and mint for a touch of freshness makes this salad a dish that pleases in any season. Follow the step by step:
Ingredients:
1 cup of white or brown rice
100g of feta cheese in small cubes
1/2 cup of cooked or canned corn (drained)
1 medium carrot, grated
1/2 cup of fresh or frozen peas
1 cup of cherry tomatoes, cut in half
Fresh mint leaves to taste
Extra virgin olive oil to taste
Juice of 1/2 lemon (or to taste)
Salt and black pepper to taste
Preparation:
Cook the Rice: In a pan, cook the rice in water with a pinch of salt. Once cooked, drain off excess water (if necessary) and let cool.
Prepare the Vegetables: While the rice is cooling, grate the carrot, cut the cherry tomatoes in half and finely chop the mint.
Cook the Peas: If using frozen peas, boil them quickly in hot water for about 2 minutes and drain. If using fresh peas, cook until tender.
Mix the Ingredients: In a large bowl, add the cooked rice and all the ingredients—corn, carrot, peas, cherry tomatoes, feta cheese and chopped mint.
Toss: Drizzle the salad with olive oil and lemon juice. Season with salt and black pepper to taste. Toss gently so that the dressing coats all the ingredients without breaking up the feta cheese.
Rest: Let the salad sit in the refrigerator for about 30 minutes before serving. This rest time helps to harmonize the flavors and makes the dish even more refreshing.
Serve: Transfer the salad to a pretty serving dish, top with a few more mint leaves for garnish, and serve chilled.
The mix of flavors and textures in this salad is balanced and vibrant, with the creaminess of the feta, the sweetness of the corn, the freshness of the mint, and the slight acidity of the tomato. Ideal for hot days or as a side dish for grilled or roasted dishes.
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