Rice salad

• 4 cups cooked rice
• 1 x 410 g corn kernels can, drained
• 1 red pepper, diced
• 1 red onion, chopped
• 1 small cucumber, cored and sliced
• 1 celery stick, sliced
• sea salt, to taste
• freshly ground black pepper, to taste
For the dressing:
• 3 T olive oil
• 2 T balsamic vinegar
• 1⁄4 cup lemon juice

1. In a large salad bowl, combine all the ingredients for the salad and mix well.

2. In a small bowl, whisk the olive oil, vinegar and lemon juice and toss with the salad. Season with salt and pepper.

Cook’s notes: Use any leftover veg from the fridge. For a creamier salad, add a spoon of mustard mayonnaise to the dressing. If you have guests coming over, let everyone dress their own salad so that the vegetables are fresher and crisper.

Find more leftover recipes here. 

Photograph: Myburgh Du Plessis
Production: Bianca Strydom