Rice Vegetable Salad with Green Asparagus

Ingredients

• 400 g cooked long grain rice
• 1 red bell pepper
• 2 Tomatoes
• 12 green asparagus spears
• 0.5 bunch spring onions
• 100 g canned corn
• 1 lemon (juiced)
• Salt
• pepper (ground)
• 6 tbsp Olive oil
• Basil
• lemon zest

Instructions

1. 1.

   Wash and trim the spring onions, then slice into thin rings. Wash, trim, quarter, deseed, and dice the bell pepper. Blanch the tomatoes, peel, halve, deseed, and cut into slightly larger cubes. Wash the asparagus, peel the lower third, trim the ends, and cut into about 4 cm pieces. Boil in salted water for 6-10 minutes until al dente; add the pepper cubes during the last 3 minutes and cook together. Drain the vegetables, rinse with cold water, and let them drain well. Drain the corn as well. Whisk lemon juice with salt, pepper, and olive oil, then combine with rice and prepared vegetables, seasoning to taste.

2. 2.

   Arrange the rice salad on a plate for serving, garnish with basil leaves, and add lemon slices.