Cornball Rice Salad

Ingredients

• 300 g sticky rice
• 2 red bell peppers
• 1 cucumber
• 1 small jar cornballs
• 1 small jar mushrooms (soaked), optional
• 4 tbsp oil
• 6 tbsp vinegar
• Salt
• Pepper

Instructions

1. 1.

   Cook the rice in plenty of salted water, drain and let it sit. Wash the bell pepper, halve, deseed, remove white membranes, and dice. Thoroughly wash the cucumber, halve, scrape out seeds, and dice. Drain the mushrooms and cornballs.

2. 2.

   Chop everything to your liking and mix with cucumber and bell pepper into the rice. Whisk vinegar with oil, pour over the salad, season with salt and pepper. Plate and serve.