Ingredients

• 100 g rice (1 bag)
• 200 g corn (1 fresh cob or a small can)
• 250 g pineapple
• 100 g cucumber
• juice of 1/2 lime
• 2 tablespoons maple syrup
• pinch of salt
• 1/2 cup cilantro leaves (or mint)

Preparation

1. Cook the rice (and corn if using fresh) in lightly salted water (can be in the same pot).
2. Spread the rice on a larger plate and let it cool. Cut the corn kernels off the cob. Place in the salad bowl together with the rice.
3. Peel the pineapple and cucumber and dice small. Add to the salad bowl, season with a pinch of salt. Add lime juice and maple syrup.
4. Add cilantro leaves and mix.