Vida Recetas Editorial
The cold vegetable and cherry salad is a fresh and nutritious proposal that combines the versatility of legumes with the sweet touch of cherries. Originating from the cuisine of making the most of ingredients, this easy recipe is perfect as a main dish on hot days or as a side for grilled meats and fish.
Made with long-grain rice, chickpeas, green beans, peas, and corn, this salad offers a varied texture and a balanced flavor profile that surprises. The cherries, with their slightly acidic taste, provide a delicious contrast that enhances the whole. The dressing with soy sauce or ponzu adds an umami and citrus touch that elevates the dish.
It is ideal for those looking for vegetarian, gluten-free, and energy-packed options. Additionally, it can be customized with other legumes or seasonal fruits. Its preparation is simple and quick, perfect for beginners or those short on time. Serve it well chilled and enjoy a colorful and flavorful dish.
Prep
15 min
Cook
10 min
Servings
4
In a pot with plenty of water and salt, cook the rice with the garlic. Once cooked, remove the rice with the skimmer and in its place we put the chickpeas (washed and drained), the green beans, the peas and cook for just 4 more minutes.
Wash under the tap and drain everything: the rice, the chickpeas, the green beans, the peas, the contents of the can of corn and the cherries
Once everything is well drained, pour it into the serving dish and season it with soy sauce or Ponzu sauce if you prefer. Stir and serve cold
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
