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Mexican Rice Salad
Servings : 6
Clock icon
Total Time : 20 mins
Made With
Original
Ingredients
340g can Green Giant Sweet Corn
175g/6oz long grain and wild rice
50g/2oz ready to eat apricots
1 stick celery
4 spring onions
2 ripe vine tomatoes
1 green pepper
Dressing :
4 tbsp olive oil
1 tbsp white wine vinegar
pinch dried chilli flakes (optional)
1 tbsp tomato ketchup
Equipment
1 large saucepan
Sieve
Large mixing bowl
A few dried apricots and a pinch of chilli flakes mean this salad has great sweet and spicy flavour.
Instructions
Bring a large pan with lightly salted water to the boil, add the rice and cook for 15 minutes or until the rice is tender.
Meanwhile, chop the apricots, finely chop the celery, trim and chop the spring onions. Halve the tomatoes, remove the seeds and chop. Remove the core and seeds from the pepper and chop into small dice, drain the sweet corn.
Drain the rice, rinse under cold water then drain again. Turn into a bowl and add all the prepared ingredients.
Whisk together the dressing ingredients, pour into the bowl and mix everything together.
Tips
Either serve on its own or top with some left-over shredded cooked chicken. Use also as an accompaniment to grilled chicken wings or drumsticks.
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