Rice Salad with Vegetables and Peanuts

Here’s a recipe for a rice salad with vegetables and peanuts, inspired by the flavors and simplicity of Italian cooking, enriched with a touch of crunchiness thanks to the peanuts.

Ingredients

• 200 g of rice
• 1 zucchini
• 1 red bell pepper
• 150 g of canned corn
• 80 g of salty peanuts
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Juice of 1 lemon
• A few leaves of fresh basil

Preparation

1. Cook the rice in plenty of salted water following the cooking times on the package to achieve al dente rice. Once ready, drain and cool it under running water to stop the cooking.
2. In the meantime, wash and dice the zucchini and cut the red bell pepper into strips. You can choose to leave the vegetables raw for a touch of crunchiness or you can lightly sauté them in a pan with a drizzle of oil to make them softer.
3. Drain the corn from the preserving liquid and add it to the rice along with the zucchini, peppers, and peanuts.
4. Dress the salad with extra virgin olive oil, salt, pepper, and lemon juice. Mix well to flavor all the ingredients.
5. Garnish with hand-torn basil leaves to preserve their aroma.
6. Let the salad rest in the fridge for at least an hour before serving, so that the flavors can blend perfectly.

Trivia

Peanuts add a pleasant contrast of texture to the rice salad. Although they are not a typical ingredient in this type of dish in Italy, peanuts are widely used in many international cuisines, especially in Asia and Africa, for their unique taste and versatility.

I hope you enjoy this recipe and buon appetito!