Colorful Rice Salad with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g rice (lon rain rice)
- Salt and pepper, black
- 1 can corn kernels, (425 ml)
- 1 can kidney beans, (425 ml)
- 1 red pepper (s)
- 1 green pepper (s)
- 1 medium onion (s)
- 2 cloves garlic
- 6 tablespoon vinegar (white wine vinegar)
- 7 tablespoon sauce, (tomato-chili sauce, from the bottle)
- 6 tablespoon oil
- 1 sheep cheese
Print Recipe
Pin Recipe Instructions
- Cook rice in salted water for about 20 minutes. Drain, quench and drain.
- Rinse and drain the corn and beans. Clean, wash and chop the peppers. Cut the sheep`s cheese into pieces, peel the onion and garlic, chop.
- Mix the vinegar, onion, garlic, chili sauce, salt and pepper together. Beat in the oil. Mix with vegetables, sheep cheese and rice. Let it steep for about 30 minutes.
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