Vegetarian rice salad: feta, corn, carrots, peas, cherry tomatoes and mint

Name: Vegetarian rice salad: feta, corn, carrots, peas, cherry tomatoes and mint
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 2
Cuisine: En
Ingredients: 160 g parboiled rice; 100 g feta; 75 g corn; 1 carrot; 90 g cooked peas (you can also use fresh peas); 6 cherry tomatoes; A few fresh mint leaves (6–7 medium leaves are enough for 2 people); 2–3 tbsp extra-virgin olive oil, to taste; Salt, to taste

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Main Dish

Very Easy

45 min

770 Kcal

Rice salad is a staple in spring and summer: light yet nutritious, tasty, fresh and colorful. None of the ingredients we use need to be cooked (except the rice, of course), so you won't need to spend much time at the stove—and that's great news on the hottest days of the year! You can serve rice salad at buffets, take it with you to the beach or to the mountains, or enjoy it as a great lunchbox idea. If you follow a vegan diet, simply leave out the feta and you're all set. Follow the step-by-step instructions and try our wonderfully fragrant vegetarian rice salad at home.

Ingredients

160 g parboiled rice
100 g feta
75 g corn
1 carrot
90 g cooked peas (you can also use fresh peas)
6 cherry tomatoes
A few fresh mint leaves (6–7 medium leaves are enough for 2 people)
2–3 tbsp extra-virgin olive oil, to taste
Salt, to taste

Materials

Cutting board
Knife
Colander
Pot

Preparation

Preparation15 min

Waiting time20 min

Cook time10 min

Cook the rice in salted water. Follow the cooking instructions on the package and drain it when al dente (a couple of minutes before the stated cooking time is up should be fine). Leave it to cool (see the tips section below for the best ways to cool the rice).
Start by preparing all the ingredients:
- Wash the mint, pat it dry with paper towels and finely chop it with a knife.
- Wash and peel the carrot, then cut it into small cubes.
- Wash the cherry tomatoes and cut them into small pieces.
- Cut the feta into cubes.
Once the rice has cooled, put it in a bowl and add the peas, corn, cherry tomatoes, carrot and feta. Mix from the bottom up using two spoons.
Now add the chopped mint and extra-virgin olive oil, then mix again. Taste and adjust the salt if needed. The vegetarian rice salad is ready!

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FAQ ❓

How do you cool rice for a salad?

Spread the rice out on a baking sheet or oven tray and let it cool, OR fill a large container with cold water (you can also use the sink), then place the bowl containing the rice directly in the water and leave it to cool.

What rice should I use for rice salad?

Parboiled rice is best for rice salad because it holds its shape well (so it doesn't overcook). You can also find packages labeled "rice for salad" at the supermarket.

What can I use instead of feta in vegetarian rice salad?

You can use mozzarella, scamorza or diced Emmental.

Can I dress vegetarian rice salad with mayonnaise?

You can use it if you like. However, we don't recommend it with the combination of ingredients we've chosen.

How long can I keep vegetarian rice salad?

It will keep for 3 days in the refrigerator in an airtight container or on a plate covered with plastic wrap. Don't add mayonnaise if you want it to keep better.

Can I cool the rice under running water?

Many people use this method. We don't recommend it because the rice loses starch and flavor (both important when using cold rice) and often becomes sticky.