Curried Rice Salad


Prep Time:15    Cooking Time: 10
  1. 6 cups cooked long grain rice
  2. 1 red capsicum, diced
  3. 1 green capsicum, diced
  4. 1 270g can corn kernals, drained
  5. 1 tbsp curry powder
  6. Sea Salt Flakes to serve
  7. Black Peppercorns to taste
  8. 2 tbsp Fountain Mustard Sauce
  9. 2 tbsp olive oil
  10. 1/4 cup apple cider vinegar


  1. Mix together rice, capsicums and corn in a large bowl.
  2. Place curry powder SAXA Sea Salt Flakes, SAXA Black Peppercorn Grinder FOUNTAIN Mustard Sauce, oil and vinegar in a screw top jar and shake vigorously until well combined.
  3. Pour over rice mixture and stir well to combine. Refrigerate for at least ½ hour before serving.