Summer rice salad

2

Easy

30min + 1h

When temperatures rise, the desire to eat lightly, foods with a lot of water and little fat increases. The best for this time of year are salads that combine 3 or 4 simple ingredients that, with their mixture, give us all the energy we need to continue with the thick days that the heat brings. This recipe is easy and very quick to prepare. In addition, it combines peas, an excellent source of vegetable protein, and rice, a source of fiber and nutrients, as main elements. Then we will add small contributions of other foods that increase the flavor and color of the salad, and therefore make it more appetizing. In addition, we will add long rice, which has minerals and vitamins, keeps blood glucose balanced, which is perfect for high temperatures, and contains a good amount of protein.

SUMMER RICE SALAD

Ingredients (2 servings)

• 1 handful of peas
• 1 egg
• 100 g long rice
• bud leaves
• 1 can tuna
• Cherry tomatoes
• surimi
• olives
• raisins
• oil
• salt

Preparation (30 minutes + 1 hour refrigeration approx.): 1. Boil the peas for 5 minutes in lightly salted water. Drain and let cool. 2. Boil an egg for about 7 minutes, drain and put in cold water. Let cool. 3. Put the rice in a fine sieve and rinse to remove the starch. Boil the rice for about 12 minutes. Drain and rinse with cold water. 4. Wash the bud leaves and chop them finely. Place them in a large bowl. 5. Wash the cherry tomatoes and cut them. Mix them with the bud leaves. 6. Cut the olives and surimi and add them to the bowl. 7. Peel the hard-boiled egg and cut it into small cubes. Add to the bowl along with the can of tuna, peas and raisins. 8. Add the cold rice and mix well. Dress with olive oil and salt. 9. Put in the refrigerator for at least half an hour and serve cold. Enjoy!