Empty My Fridge
The Famous RICE SALAD from the Canary Islands | Ensalada de Arroz y Menta
Ingredients
- Rice1 cup
- Red onion · chopped⅓ cups
- Bell pepper · diced½ cups
- Cherry tomato10
- Green olive · pitted½ cups
- Sweet corn · canned½ cups
- Mint · chopped¼ cups
- Extra virgin olive oil3 tbsp
- White wine vinegar1 tbsp
- Garlic1 clove
- Cumin · ground½ tsp
- Salt
- Black pepper
Instructions
- Put the rinsed rice and water in a saucepan, add plenty of salt and bring to a boil over high heat.
- Cover, lower the heat and simmer for 15 minutes, or until the rice is just al dente.
- Remove from the heat, fluff with a fork and leave to cool.
- For the dressing, whisk the olive oil, white wine vinegar, grated garlic, cumin and a pinch of salt and pepper until well mixed.
- Once the rice is cool enough to handle, put it in a large bowl with the red onion, green pepper, cherry tomatoes, olives, corn and mint.
- Pour over the dressing, season with salt and pepper and mix gently.
- Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionTomatoRiceBell pepperRed onionSweet cornCherry tomato
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