Vida Recetas Editorial
The vegetable and cherry salad is a fresh and nutritious proposal that combines rice with a variety of vegetables and the sweet touch of cherries. This dish, of Mediterranean origin, has become popular as a light option for summer, ideal for those seeking a complete but refreshing meal.
Rice provides the base and texture, while chickpeas, peas, green beans, and corn add protein and fiber. Cherries, for their part, offer a sweet contrast that enhances the savory flavors of soy or ponzu sauce. It is perfect for vegans, vegetarians, or anyone wanting a healthy and satisfying meal.
You can substitute cherries with other seasonal fruits like strawberries or peaches, or change the sauce for a citrus vinaigrette. This salad is served cold, making it an excellent option to take on a picnic or prepare in advance.
Prep
10 min
Cook
15 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 10 minutes and the cooking time is 15 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.
