Rainbow rice salad

  • 25 mins cooking
  • Serves 8
  • Print


Rainbow rice salad
  • 1 1/4 cup (250g) basmati rice
  • 2 tablespoon olive oil
  • 2 teaspoon dijon mustard
  • 2 tablespoon lemon juice
  • 420 gram can corn kernels, rinsed, drained
  • 1 red capsicum (200g), chopped finely
  • 1/3 cup (40g) seeded black olives, chopped coarsely
  • 1/2 cup coarsely chopped fresh flat-leaf parsley


Rainbow rice salad
  • 1
    Cook rice in large saucepan of boiling water until tender, drain; rinse under cold water, drain.
  • 2
    Whisk oil, mustard and juice in large bowl. Gently mix in rice and remaining ingredients.


Use any rice you like for this recipe, just make sure it's cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble the salad on the morning of the picnic.

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