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Rice With Corn And Mixed Vegetable Salad Recipe

The dish is a delightful combination of fluffy rice mixed with sweet corn, served alongside a vibrant mixed vegetable salad. This hearty meal is not only visually appealing but also offers a balance of flavors and textures, making it a perfect choice for those seeking a nutritious and satisfying meal. The salad, comprised of crunchy cucumbers, ripe tomatoes, and fresh parsley, is drizzled with a light olive oil dressing and seasoned with a hint of lemon juice or vinegar, salt, and pepper, adding a refreshing touch to the meal.

Rice with corn and mixed vegetable salad

🌎 Fusion: Main Course

πŸ₯— Ingredients:

  • rice (150g)
  • corn (30g)
  • cucumber (50g)
  • tomato (30g)
  • parsley (10g)
  • olive oil (15g)
  • salt (0g)
  • pepper (0g)
  • lemon juice or vinegar (5g)

🍳 How to cook (2 servings):

Cooking Time: 20 minutesPreperation Time: 15 minutes

Prepare the Rice and Corn

1. Boil water in a large pot and cook the rice according to package instructions until it's fluffy. 2. In the last few minutes of the rice cooking, add the corn to the pot to heat through. 3. Once the rice and corn are cooked, drain any excess water and mix them together. Season with salt and pepper to taste.

Make the Mixed Vegetable Salad

1. Chop the cucumbers and tomatoes into bite-sized pieces. 2. Finely chop the parsley. 3. In a large bowl, combine the chopped cucumbers, tomatoes, and parsley. 4. In a small bowl, whisk together the olive oil, lemon juice or vinegar, salt, and pepper to create the dressing. 5. Pour the dressing over the salad and toss until the vegetables are evenly coated.

⭐️ Nutrition facts:

- Low in Saturated Fats - High in Dietary Fiber - Rich in Vitamins and Minerals - Good Source of Complex Carbohydrates

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