Recipes

Egypt Eve Recipes

Cookbook

Rice salad

Salad

Recipe detail

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Ingredient list

1 cup rice
2 cups water
1 / 4 cup green peppers clip
1 / 4 cup yellow bell pepper clip (optional)
1 / 4 cup orange bell pepper clip (optional)
1 / 2 cup corn
1 / 4 cup black beans
4 tablespoons olive oil
2 tablespoons white vinegar
Salt and pepper

Preparation

- Put the rice in water over medium heat until the water begins to boil.
- Reduce the temperature to a quiet and governing the coverage and the rice bowl and leave for about 15 minutes until cooked and leave to cool.
- Pepper, cut into small pieces after disposal of sowing.
- If used fresh corn Vtzlq in water laced with a little milk and butter, and if frozen (frozen) is preferred and placed in boiling water for 5 minutes before use.
- Black beans washed and placed in a glass of water remaining to cook for 45 minutes or until cooked.
- Combine vinegar with olive oil then add a good rest of the content and the volatility so completely integrated into and modify the amount of salt to taste.
- A few hours of power left in the refrigerator before serving.

Advisable not to add any fat from the oil or butter to the rice during cooking or salt if the purpose of the Authority.
If the rice was cooked by the user and combined with the salt and fat, can be washed under hot water.