This rice salad was submitted by the Wee Writing Lassie
This recipe is quick, easy to make and a good way to use up all that old tat lying around your kitchen before it goes by its sell by date and gives you food poisoning!
Rice Salad Ingredients
- cooked and cooled rice
- 2 or 3 spring onions, chopped (or a bunch of chives)
- 2 chopped tomatoes
- a quarter of a cucumber, diced
- a tin of red kidney beans
- a little vegetable oil
- a little cyder vinegar
- optional ingredients: any fruit or veg as long as it’s not rotten or a banana cause that’s just wrong.
Mix Together. Really. It couldn’t be more simple. If you can’t manage that I have to question your ability to function in the world!
This rice salad is lovely with a baked potato. Below it is topped with borage flowers, from a herb you only have to plant once. As long as you are not too fastidious a weeder, it will self seed all over your garden!
Ailish Sinclair‘s debut novel, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, and featuring the 1597 Aberdeen witchcraft panic, is out Autumn 2019. On Amazon and Waterstones or see Author website for more details.