Zingy Rice Salad

This is a really fast recipe when made with left over rice and tastes of summer even now in March. I'm using firm veggies here as they'll stay firm even if the rice salad is kept for a day. Other than the peppers I used here, courgettes or deseeded cucumber would make good alternatives.

250 g of boiled rice (brown, basmati, long grain...)
3 spring onions, finely sliced
1/2 small red pepper, cut into tiny chunks
1 part lime juice (juice of 1/2-1 lime)
3 parts of extra virgin olive oil
freshly ground pepper
sea salt (if using unsalted rice)
fresh coriander, coarsely chopped (if at hand)

Mix all the ingredients together and if possible leave to marinate for 30 minutes or longer.