Rainbow rice salad
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 8 min
- Cook: 0 min
- Makes: 2 portions
Ingredients
- 150 g cooked rice, cooled
- 1/2 red pepper, diced
- 4 tbsp sweetcorn, squashed
- 4 tbsp peas
- 1/4 cucumber, diced
- 2 tbsp olive oil
- 1 squeeze lemon
Contains: None of the common allergens
Method
- Mix everything together.
- Serve at room temperature or from the fridge.
Safety: Sweetcorn squashed; cooked rice cooled quickly and eaten within a day.
Storage: Fridge 1 day.
Tip: The lunchbox that counts colours. Rice cooled quickly keeps a day.
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