Leftover rice can be reused in this spectacularly colorful salad that is just perfect for summer meals, cookouts, and BBQ days.

– 3 tablespoons olive oil – 1 small red onion, minced – 1 teaspoon salt – ½ teaspoon pepper , (freshly-cracked, or ground) – 2 tablespoons rice vinegar, or 1 tablespoon of apple cider vinegar – 2 cup cooked white rice , (arroz blanco per our recipe) (see notes) – ½ bell pepper, diced small (see notes) – ¼ cup sweet corn, (boiled soft, for canned) – ¼ cup blanched peas, canned, or frozen (thawed beforehand) – 1 cup pineapple, diced small


Step 1:

Heat oil in a medium-size skillet over medium heat. Add the onion, salt and pepper. Cook stirring until the onions have become translucent.

Step 2:

Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.

Step 3:

Stir in red pepper, sweet corn, and peas. Stir until the temperature has reduced to lukewarm. Stir in the pineapple.

Step 4:

This salad keeps well at room temperature for a couple of hours if covered tightly. It's best not to refrigerate as the rice will have an unappetizing consistency, and the vegetables and pineapple do not do well reheated.

Stay connected!!!