Rice Salad

Ingredients (serves 6)

• 2 cups cooked basmati rice
• 4 cooked corn cobs - remove the kernels*
• 1 green capsicum, quartered, finely diced
• 6 spring onions, thinly sliced
• 1 stick of celery diced
• 2 large lemons, juiced
• 1 tablespoon olive oil
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• 1. Place cooked rice in an airtight container and refrigerate overnight
• 2. Remove the kernels from corn & rinse. Place in a large bowl. 
• 3. Add rice, capsicum, onion and celery. Refrigerate until ready to serve.
• 4. Combine 1/2 cup lemon juice, oil, and salt and pepper in a screw-top jar. Secure lid and shake well to combine ingredients. Pour dressing over salad. Toss gently to combine before serving.
• * tinned corn can be substituted