Rice salad

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  • Carolino rice: 275 g
  • Carrot: 1
  • Green beans, fresh, ends trimmed, and the wire side withdrawn: 60 g
  • Average potato, peeled: 1
  • Curgete small, with the ends cut off: 1
  • Hard-boiled eggs, chopped finely: 2
  • Fillets anchovies, dried and dried, chopped finely: 4
  • capers, drained and chopped coarsely: 1 Tablespoon
  • Black olives, or green, chopped coarsely: 2 Tablespoons of


Cook the rice in water seasoned with salt for 18 minutes, or until cooked through. Cut diced carrot, potato and the curgete and cut the green beans in diamonds, identical in size to the cubes. Bake everything. Drain well the rice and vegetables separately.

Mix the rice warm and green beans with eggs, anchovies, capers, olives, parsley and vegetables. With a large spoon, distribute everything evenly.

Sauce: Mix the olive oil and lemon juice and pour over the salad. Mix well and season with salt and pepper. Let stand for at least an hour before you eat. If you have to save the salad in the refrigerator, let it return to room temperature before serving.

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