Rice salad

A fresh and filling salad that overflows with flavors and aromas and ideally combines rice, vegetables, fish and seafood.

Ingredients

250gr. paddy or parboiled rice

1 large onion, finely chopped

1 cup boiled peas

1 cup boiled corn

1 red pepper, finely chopped

1 green pepper, finely chopped

150gr. small boiled and peeled shrimp

4 chopped anchovy fillets

1 jar of tuna fillet in oil, finely chopped

100gr. green and black olives. seedless

4-5 pickled cucumbers, finely chopped

1 tablespoon capers, crushed

1 cup parsley, finely chopped

2 hard eggs

For dressing

1 cup olive oil

2 tablespoons mayonnaise

juice of 2 lemons

Salt & Pepper

Instructions

Boil the rice according to its packaging instructions. Strain it and leave it to cool. If the shrimp are frozen, let them thaw at room temperature.

In a salad bowl, mix all the salad ingredients together.

Mix the olive oil with the lemon juice and the mayonnaise, season with salt and pepper, pour over the salad with the dressing and mix it thoroughly. Serve the rice salad cool on green salad leaves and garnish the surface with the hard-boiled eggs cut into quarters or eighths.

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