Rice salad with vegetables

This recipe is a great option for those who are looking for something new and unusual among simple and easy salads. It is prepared quickly, and the ingredients are available at any time of the year.

Ingredients:
0.5 cup of rice
500 g sweet pepper
1 can of green peas
1 small tomato
3 tbsp. vegetable oil
1 tbsp. apple cider vinegar
black pepper and salt
Method of preparation:
Rice preparation
Rinse the rice thoroughly, then boil until fully cooked. To prevent the groats from sticking together, tip the cooked rice in a colander and let the excess water drain.

Preparing the peppers
Wash the sweet pepper, remove the seeds and cut into large pieces. Place on a baking tray and bake in the oven at 200°C for 10-15 minutes, until the peppers are soft. Allow the vegetable to cool slightly and then slice it into thin strips.

Mixing the ingredients
In a deep bowl, combine the prepared rice, roasted pepper strips and green peas. Mix thoroughly so that the ingredients are evenly distributed.

Salad Dressing
Add vegetable oil and apple cider vinegar. Salt and pepper to taste. Stir the salad so that the dressing coats all the ingredients.

Decorating
Slice the tomato thinly and place them on top of the salad for decoration. This will not only add color but also give the dish a slight freshness.

Serving
The salad can be served immediately after cooking or let it stand in the fridge for a while to let all the flavors blend better. Excellent as a stand-alone dish or as a side dish with meat or fish.

Enjoy!