Rice salad

This bright and tasty salad with rice and vegetables will instantly create a spring mood.

Cooking time 30 minutes


Long grain rice 3-4 tbsp. l.

Pickled cucumbers 2 pcs

Canned corn 50 g

Carrot 1 pc

Parsley (greens)

A clove of garlic 1 pc

Vegetable oil 2-3 tbsp. l.

Salt to taste


Boil rice until tender, cool.

Transfer the rice to a bowl, add diced boiled carrots.

Add the diced pickled cucumbers and corn.

Add finely chopped parsley and pressed garlic.

Stir the salad well, season with salt to taste. Fill with oil.

Transfer to a salad bowl.

Our delicious rice salad is ready. Can be served at the table.

Bon appetit!