Pasta & Rice,  Vegetables

Spring Salad

My mother used to make this dish when I was a little girl, and it is still one of my favorites to this day… And my children love it too!

I love making it during the summer, because it has vegetables, carbohydrates and proteins and serves as a complete meal, as well as being fresh and light.


  • Cooked white or brown rice
  • Canned corn, drained
  • Shredded carrot
  • Sweet cooked ham, sliced or thick, but cut into small pieces
  • Red or sweet onion, diced
  • Salt and pepper
  • White wine or apple cider vinegar
  • Olive oil


First we prepare the boiled rice. Allow to cool.

Mix the rice, corn, shredded carrot, ham and onion in a salad bowl and stir well so that the ingredients are evenly distributed.

Add salt and pepper, vinegar to taste and a drizzle of olive oil. Cover and put in the refrigerator for at least a couple of hours. Before serving, add a little bit more olive oil, as the rice tends to absorb it. This way it will be juicier when you serve it.


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