The Famous Rice Salad from the Canary Islands

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Put the rinsed rice and water in a saucepan, add plenty of salt and bring to a boil over high heat.
2. Cover, lower the heat and simmer for 15 minutes, or until the rice is just al dente.
3. Remove from the heat, fluff with a fork and leave to cool.
4. For the dressing, whisk the olive oil, white wine vinegar, grated garlic, cumin and a pinch of salt and pepper until well mixed.
5. 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.
6. Pour over the dressing, season with salt and pepper and mix gently.
7. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.

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