This is my friend’s signature salad that is now made multiple times over the Christmas period. It is great to take to parties as well as Christmas Day and it keeps well in the fridge for a few days to enjoy as leftovers. Add some ham or turkey to make another easy dinner.

Ingredients

1 Cup Long Grain Rice - Cooked and Cooled OR 2 Packets of Microwavable Sunrice Long Grain White Rice Family Size heated as per instructions, then cooled.
1 Cup Thomy Mayonnaise
2 Tbspn Mango Chutney
½ Tsp Turmeric or Curry Powder
½ Tsp Cumin or Curry Powder
1 Cup Cooked Peas - Cook in microwavable dish with a lid for 2:30mins, cool.
1 Cup Cooked Corn – Cook in microwavable dish with a lid for 2:30mins, cool. 
1 Small Red Capsicum - Seeded and Chopped
3 Tbspn Toasted Slivered or Flaked Almonds
1 Clove Garlic - Crushed
Pinch of Sugar
2 Mangoes – sliced or cubed
1 Bunch Fresh Baby Asparagus – cut lengthways in half and in half again. Blanch in boiling water for 1min 30sesc. Drain and drop into ice water to stop the cooking process. Drain.

Method

• Mix all ingredients together, except the nuts, mangoes, and asparagus.
• Place rice mixture into a serving bowl
• Top with mango and asparagus
• Scatter over the nuts just before serving to ensure they stay crunchy.