Glenn: Potato salad may be the most popular salad for American backyard barbecues and picnics, but Cubans have a nice alternative.
Raúl: We make a delicious salad with our own favorite starch -- rice of course.
Jorge: This recipe is great because you make it the day before when you are still feeling ambitious and serve it the next day when all you want to do is take it easy.
Rice, the all-occassion side dish of the Latin table takes center stage in this cold salad rife with pickles, peppers, and green olives.
INGREDIENTS:4 cups cooked rice
1/3 cup olive oil
1/3 cup lime juice
1 1/2 teaspoons ground cumin
2 cups real mayonnaise
2 hard-boiled eggs, whole
Salt and pepper to taste
Toss the cooked rice with the onion, green pepper, olives, peas, and pickles.
Make the dressing by placing the olive oil, lime juice, and cumin in a blender and whipping until the oil and juice are emulsified.
Add the mayonnaise and 2 hard-boiled eggs (shells removed, of course) and continue to process until well blended.
Salt and pepper the dressing to taste.
Mix the dressing with the rice mixture. Gently fold in the 6 hard-boiled eggs.
Refrigerate for a minimum of 4 hours, but preferably overnight.
Serve chilled and keep cold. The salad that is!
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