Rice salad

ingredients ;

300g/11oz long-grain rice 

75g/3oz frozen peas 

3 spring onions, sliced 

1 green pepper, finely diced 

1 red pepper, finely diced 

275g/10oz canned sweetcorn kernels, drained 

15g/ 1⁄2 oz fresh mint, chopped

For the dressing;
125ml/4fl oz extra virgin olive oil 

2 tablespoons freshly squeezed lemon juice 

garlic clove, crushed 

1 teaspoon granulated sugar 

salt 

freshly ground black pepper

method;
Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.

Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
Pour over the dressing and mix well. 

Cover the salad with cling film, and refrigerate for 1 hour before serving.