Rice Salad

300 g long grain rice
100 g peas (deep-freezed)
4 spring onions
1 red, 1 green pepper
300 g maize (canned)
125 ml of olive oil
2 tbsp. of lemon juice
2 garlic cloves (crushed)
1 tsp. sugar



Cook the rice al dente, drain and allow to cool. Cook the peas as well, refresh with cold water and drain. Cut spring onions into rings. Chop the peppers finely.
Dressing: Mix oil, lemon juice, garlic and sugar well. Season with salt and pepper.
Put rice, peas, spring onions, paprika and maize in a salad bowl. Mix well with the dressing. Cover and allow to stand in the fridge for 1 hour.