Rainbow Rice Salad

Makes 4 large portions


  • 2 cups of pre-cooked and chilled whole grain rice (you can use brown, black, wild) 
  • 1 carrot, chopped into tiny cubes
  • 1/2 fennel bulb, very finely chopped
  • 1 small green pepper, chopped into tiny squares
  • 1 large mild red chili, very finely chopped
  • 1/2 small red onion, very finely chopped
  • Small can of sweetcorn 115g, rinsed thoroughly
  • Handful of frozen or fresh peas
  • Handful of mixed olives, very finely chopped
  • Large handful of fresh parsley, finely chopped
  • 2 small clove of garlic, minced or very finely chopped
  • Large squeeze of lime juice, to taste
  • Splash of red wine vinegar
  • 3/4 tsp. french mustard
  • Salt and black pepper to taste


  1. In a large bowl mix together all vegetables with the chilled rice
  2. In a small bowl or jar, mix together the mustard, vinegar and garlic to make the dressing. 
  3. Add the dressing and fresh parsley to rice and vegetable mixture. 
  4. Squeeze in the lemon and lime juice and mix well to combine flavours.
  5. Taste and season with salt and pepper and more citrus juice if necessary. 
  6. Serve salad chilled.