Colorful rice salad

INGREDIENTS for 8 persons; 600 g venere rice, 200 g of drained canned corn, 40 g 40 g green olives stuffed with peppers, radishes, 80 g 30 stems of chives, a glass of extra virgin olive oil, 2 oranges, 2 lemons 6 tablespoons coarse salt, fine salt and pepper cook rice in 6 l of boiling salted water with coarse salt, for the time indicated on the package.

Meanwhile clean and wash the radishes, cut into wedges, including the leaves.

Cut the olives in half.

At the end of cotur, drained rice, let it cool under the cold water jet and allargatelo on a tarp.

Place it in a bowl and season with 1/2 cup of oil.

Add the corn, olives, radishes and stir.

Cut the rind of 1/2 Orange and 1/2 lemon and cut it into sticks the size of a matchstick.

Chop the chives and add to salad along with zest poles.

Squeeze citrus fruit without Peel media, pour the juice into a small bowl and emulsify with salt, pepper and remaining oil.

Pour the vinaigrette on the salad, mix and store in the refrigerator for a couple of hours.

When serve garnish with half slices of Orange and lemon.