Tasty rice curry salad (Print Version)

# Ingredients:

→ Salad

01 - Red bell pepper, diced
02 - A small can of corn, drained
03 - 150g of frozen peas
04 - 250g of basmati rice

→ Dressing

05 - 3 teaspoons of curry powder
06 - A jar of thick sour cream
07 - 50ml of liquid cream or substitute
08 - A tablespoon of olive oil
09 - 3 tablespoons of mayo
10 - Season with salt and black pepper

# Instructions:

01 - Cook basmati rice following the packet's guide. Let the peas thaw. Chop the red pepper into small cubes. Drain the corn fully.
02 - In a bowl, combine sour cream, mayo, curry powder, cream, olive oil, salt, and pepper. Stir until it turns creamy and smooth.
03 - In a big mixing bowl, add in the rice, thawed peas, corn, and chopped pepper. Pour over the dressing and toss well to combine.
04 - Check the flavor and add more curry powder, salt, or pepper if you like. Serve right away or keep it chilled.

# Notes:

01 - This rice salad works great as a side for a BBQ, a buffet, or even as a light main meal.
02 - You can make it the day before and let it sit in the fridge so the flavors mix together.
03 - Feel free to toss in extra veggies like cucumbers, spring onions, or more corn based on what you like.

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