Salami & Rice Salad Medley |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is a Tana Ramsay recipe from one of her family cook books, just loved the sound of this one. Ingredients:
200 g brown rice, cooked |
olive oil |
200 g red kidney beans (canned or cooked) |
2 stalks celery, chopped |
6 spring onions, finely chopped |
1 red pepper, deseeded & finely chopped |
340 g sweetcorn |
200 g salami, chopped |
5 tablespoons olive oil |
4 tablespoons balsamic vinegar |
2 tablespoons creme fraiche |
Directions:
1. Drizzle a little olive over cooked rice & stir through.
2. Place in a large mixing bowl with the other ingredients & mix through the combined dressing ingredients making sure there is an even coating of dressing over entire salad.
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