For these salads you will need some cold cooked rice – I use long grained or Basmati rice – but it can be whatever you like to use.
I rarely cook the rice specially – I am more likely to use what is left from a previous meal.
However for these I cooked some rice to see how much was needed.
I find the best dressing for these salads is one based on lemon juice with the addition of some runny honey if you want a little sweetness.
Rice, Peas & Sweetcorn Salad
Ingredients
400g cold boiled rice
100g of cooked garden peas
1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
Juice of 1 lemon
Salt & ground back pepper
1 tablespoon of honey if desired
Method
In a large bowl mix the rice, peas and sweetcorn together.
Pour over the juice of the lemon and mix well.
If you are adding honey then warm about 1 tablespoon gently and mix that in.
Add salt and pepper to taste.
Rice, Peas,Sweetcorn & Peppers Salad
Ingredients
400g cold boiled rice
100g of cooked garden peas
1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
1 or 2 fresh red peppers or bottled ones
Juice of 1 lemon
Salt & ground back pepper
1 tablespoon of honey if desired
Method
In a large bowl mix the rice, peas and sweetcorn together.
If using fresh peppers then remove the stalk and the seeds and chop the flesh into small pieces.
I often blanch the peppers by putting them in a dish with boiling water and letting them stand for about 10 minutes the drain and pat dry.
If using bottled peppers then drain them from the liquid and cut into small pieces.
Add the peppers to the salad mixture.
Pour over the juice of the lemon and mix well.
If you are adding honey then warm about 1 tablespoon gently and mix that in.
Add salt and pepper to taste.
Inspired in Castor – Rice Salad with Leeks
Not long ago I spent a stitching week in Castor, Cambridgeshire, with a group of super ladies. I was responsible for some of the catering. One evening there was a large amount of leftover cooked rice, peas & sweetcorn, so I decided to make this into a salad with other ingredients we had in the kitchen.
This turned out to be a delicious salad and it got a lot of approval & I will certainly be making this again.
Ingredients
400g cold cooked rice
100g Cooked peas
1 small tin of sweetcorn – drained (or frozen loose sweetcorn – cooked)
1 -2 Grated carrots
1 grated eating apple
1 -2 leeks
Green part of spring onions – chopped fine
Flat Leaf parsley – chopped fine
Salt & ground back pepper
Juice of 1 – 2 lemons.
Method
Chop the leeks as fine as you can into circles and then cut these into half and put them into a large dish.
Cover the leeks with boiling water and leave them to stand until the water is cool.
Strain the leeks, leave them to cool down completely and then dry them with a clean tea towel or kitchen roll.
Mix the rice, apple & vegetables together in a large dish.
Pour the lemon juice over the salad.
Add salt and pepper to taste.
This was served with a beef in beer gulasz (casserole) & the salad provided a good balance against the richness of the casserole.
Journey From A Polish Kitchen 
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