Rice salad is very healthy, fresh and easy to prepare. It screams summer, barbeque and all things hot. It is very versatile and perfect for a summer’s day. You will not regret making this and barbeques will never be the same ever again.
You can make it this way or add or remove ingredients to your leisure. At the end of the day it is you who will be eating it so adapt it to your taste. Make it yours and create a memory of your own.
My mum used to make this very often during the summer together with a potato salad of her own creation (nothing like a British potato salad) and I have adapted it throughout the years.
Rice Salad reminds me of the hot summer days at the chalet when my parents invited about 10 of my teenage friends to camp on the garden and spent a whole summer month, sometimes 2, there, altogether, adventuring into the woods, swimming in the pool or the nearby river, going to the Festas, listening to or playing music, taking pictures, getting suntanned and laughing a lot.
Fantastic memories. My parents were of the cool kind indeed.
So please, enjoy this recipe that comes all the way from my kitchen to you.
You can find the step by step video to this recipe here:
Rice Salad
Ingredients
- 3 Cups of cooked White Rice
- 1/2 Red Onion, chopped
- 1 Carrot, shredded
- 2 Tomatoes, chopped
- 8 Spears of White Asparagus, chopped in 3
- 1 1/2 Roasted Peppers, chopped
- 2 Tbs Sweetcorn
- 1 Can of Tuna, drained
- A handful of Olives, pitted
- 1/4 Shredded Lettuce
- 1 tsp Garlic Granules/powder
- Salt to Taste
- Mayo to Taste
TIPS:
- Make it Vegan by removing the tuna
- You can add avocado or chopped boiled eggs as well.
Directions
-
- Put the cooked rice on to a large bowl.
- Add all the ingredients to the rice and mix. It doesn’t need a particular order.
- Add the salt and garlic granules and mix.
- Then follow with the mayo. Mix very well.
- Cover with cling film and put into the fridge for a minimum of 30 minutes.
- Serve cold and enjoy!
The Spaniard's Kitchen 
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