2 to 3 cups of cooked rice
1/2 cup of corn
1/2 to 1 cup of cooked red beans
1 cup of round green beans or wild asparagus
1/2 red pepper
The green part of 1 scallion
1 bunch of fresh coriander
3 tablespoons of olive oil
1 tablespoon of rice or umegoshi vinegar
If you don’t have the rice cooked, cook it in plenty of saltywater, as if it were pasta. That way the grains will not get sticky and will be soft and loose.
When tender, strain it and let it cool.
Cut the green beans into 1-cm pieces and blanch in boiling water until they are al dente.
If you prefer to use asparagus, blanch them also in boiling water.
Chop the red pepper into very fine cubes and place in a salad bowl with a pinch of salt. Mix well.
Chop the green part of the scallion and add it to the peppers.
Add the corn,the red beans and the finely chopped coriander.
Add the rice, the olive oil and the vinegar and mix everything very well to integrate the flavours. Rectify salt if necessary.
Let it macerate for at least 30 minutes.
Serve with a good green leaves.
Cook it with love… and ¡Enjoy!
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