Argentine Rice-Veggie Salad

argentine rice-veggie salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup white rice
  • Salt and pepper
  • 1 carrot, cut into 1/4-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 ear corn, kernels scraped off
  • 1 cup frozen peas
  • 2 stalks celery, cut into 1/4-inch cubes, plus 2 tablespoons chopped celery leaves
  • 1 small red onion, thinly sliced


In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.

Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoons olive oil, the vinegar and oregano. Season with salt and pepper.

In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.

Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss.