Some rice, some vegetables and a fine herb dressing – that is all it takes for a nourishing, scrumptious summer salad. The special secret of this rice salad recipe is the chimichurri sauce.
In a small pan, heat the sunflower seed oil and add the rinsed rice. Roast it for 2-3 minutes and then pour on 220 ml water. When it has come to a boil, reduce the heat, and steam the rice under cover in about 15 minutes. Let it cool.
Wash and dice the cucumber.
Cut the avocado in half, scrape out its flesh and dice it, too.
Toss the chimichurri sauce together with the rice, the halved cherry tomatoes, the dripped canned red beans and the cucumber and avocado cubes.
Serve it chilled, whether on its own or as a side dish for grilled meats.