Rice-Peppers Salad with Tomato-Coconut Sauce

Ingredients:

• 1 cup cooked rice
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 orange bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste

Tomato-Coconut Sauce:

• 1/2 cup canned coconut milk
• 1/2 cup canned diced tomatoes, drained
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cooked rice, diced bell peppers, sliced onion, fresh cilantro, and fresh mint.
2. In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the rice-pepper mixture and toss to combine.
3. For the tomato-coconut sauce, blend together the coconut milk, diced tomatoes, cumin powder, coriander powder, salt and pepper until smooth.
4. Serve the rice-pepper salad with a generous drizzle of tomato-coconut sauce on top.

Verdict:

This rice-pepper salad with tomato-coconut sauce is a great refreshing combination of flavors. The sweetness of the peppers and the richness of the coconut milk combines very well with the nutty flavor of the rice. The dressing and sauce tie everything together, creating a dish that is both comforting and sophisticated.

Serving Suggestions:

This salad can be served as a main dish, side dish, or part of a potluck. It pairs very well with grilled meats, seafood or tofu. You can also add some roasted nuts or seeds to add some texture and crunch to the salad.