Rice Salad

A perfect dish for a Christmas lunch on the roundtable with family


4 Cups cooked rice
410 g (1 tin) corn kernels, drained
1 red pepper, diced
1 red onion, chopped
1 small cucumber, diced
2 stalks of celery, sliced
Salt and pepper to season

For the dressing:

3 Tbspolive oil
2 Tbsp balsamic vinegar
¼ Cuplemon juice


1. In a large salad bowl, combine all the ingredients for the salad.
2. In a small bowl, whisk the olive oil, vinegar and lemon juice together and toss over the salad.
Season with salt and pepper.