A colourful rice salad

The hot weather has made me lazy, at night am too lazy to post anything on the blog. During the late afternoon, the sun is in my kitchen so I try to avoid cooking at that time as the heat from the kitchen makes my little apartment even more hot.
But tonight I have dragged myself to write this one don't want to let any of my blog buddies down :).

I saw this on a BBC good food recipe book for kids called A Rainbow Rice Salad. It is a great recipe to try when you have leftover rice and you can use any veg you like. The original recipe had grated carrots and cucumber. You can make it ahead and leave it in the fridge and let the flavours develop, a couple of hours ahead not leave for days and days ;).

I used it as a side so for two side portions,

1/2 cup cooked cold rice
2 spring onions, finely sliced, green and white parts
1 big tomato or two medium ones or a handful of cherry tomatoes, chopped
about 1/3 cooked sweet corn, use fresh corn or frozen corn
optional: 1 chilli

Dressing:  (measurements are not that accurate so here is what I used)
Juice of 1/2 lemon
1 small clove garlic ( pound to a paste)
about 1/4 tsp mustard
2 tbsp Extra virgin olive oil

a little water to thin it down ( about 2 tbsp)
salt
pepper

1. Place all salad ingredients in a mixing bowl.

2. Prepare to dress, mix everything together in a small glass bottle or whisk in a bowl with a fork, and drizzle it over the rice and veggies, tasting as you add. Mix gently cover with a cling film and set aside.

PS, If you want some herby taste add a handful of coriander/cilantro leaves, roughly chopped.

Enjoy ! and have a lovely weekend

Ps adding this a bit later, but taking cinnamon girl's suggestion and sending this to her side dish show down .