Rice & Pasta
Curried Rice Salad
The perfect accompaniment to BBQs or when you need to 'take a plate'. This salad looks and tastes fantastic!
How to Cook
- Place the cooled rice in a large bowl with the capsicums and corn.
- Place the Gregg's Curry Powder, Salt, Pepper, mustard, oil and vinegar in a screw top jar and shake vigorously until well combined.
- Pour over the rice mixture and stir well to combine. Refrigerate for at least ½ hour before serving.
5 cups cooked long grain rice (400g uncooked)
1 red capsicum, diced
1 green capsicum, diced
410 g can corn kernels, drained
4 tsp Gregg's Curry Powder
Gregg's Natural Sea Salt, freshly ground, to season
Gregg's Whole Black Peppercorns, freshly ground, to season
1 Tbsp Dijon mustard
3 Tbsp olive oil
¼ cup cider vinegar