Rice and corn salad
Instructions
Boil fresh corn kernels or drain canned ones.
Boil the prawns and peas.
Dice the pepper.
Rattle off the olives and cut into rings.
Merge all to the rice and mix.
Combine the chopped chives, season with the citronnette.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1 corn cob (or 1 box of corn kernels)
- 100 g of shelled peas
- 200 g of shrimp
- 1 pickled pepper
- 1 handful of green olives
- Chives
- Citronnette