The Venere rice salad with chickpeas, corn, and cherry tomatoes is one of my favorite summer dishes. Fresh, light, and complete, I often make it when I have friends over for dinner or when I need something practical to bring to the office or the beach.
It’s colorful, healthy, and rich in flavor, perfect even for those following a vegetarian diet.
For me, it’s now a habit to prepare it with the rice cooker, my ally in the kitchen: just turn it on and it does everything by itself, while I can focus on the rest of the preparation (or relax in the meantime!).
With a few genuine ingredients and zero stress, I bring to the table a dish that everyone always likes!
This recipe is a great alternative to rice salad with salmon and saffron, rice salad with tuna, eggs, and saffron, and Oriental-style rice salad.
Try it and let me know if you liked it!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 1/2 cups Venere rice
- 1 1/3 cups cooked chickpeas (canned)
- 1 cup sweet corn
- 7 oz cherry tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- A few leaves mint (fresh)
- A few leaves basil
Tools
- Rice Cooker
- Bowl
- Knife
- Cutting Board
Steps
First, let’s cook the Venere rice.
Rinse the rice under cold running water until it is no longer cloudy.
Place it in the rice cooker with twice the volume of water (about 2 1/3 cups for 1 1/2 cups of rice).Add a pinch of salt and start the rice cooker. The cooking time for Venere rice usually takes 45-50 minutes, but it can vary depending on the appliance model (some take up to an hour). The rice cooker turns off automatically as soon as the rice is ready.
Once cooked, let the rice rest for 5 minutes with the lid closed, then fluff it with a fork and let it cool completely.
Meanwhile, wash the cherry tomatoes and cut them in half or quarters, depending on their size.
Drain and rinse the chickpeas and corn thoroughly under running water.In a large bowl, combine the cooled Venere rice, chickpeas, corn, and cherry tomatoes.
Season with extra virgin olive oil, salt, and pepper to taste. Add a few fresh basil leaves and a few fresh mint leaves, both torn to enhance their aroma.Mix everything well and let it marinate for at least 15-20 minutes before serving.
Our Venere rice salad with chickpeas, corn, and cherry tomatoes is ready to be enjoyed.
Enjoy your meal!
If you liked this recipe, you might be interested in:
10 Pasta Salads
5 Irresistible Potato Salads
6 Cold Dishes to Take to the Office
4 Unusual Rice Salads
4 Tasty and Colorful Chickpea Salads
Cold Pasta. 4 Recipes to Try Now
Storage and Tips …
Store in the refrigerator covered with aluminum foil or plastic wrap
Consume within 2 days
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