Looking for more summer salads?
Ingredients
Method
1.
Put rice and 1L water in a medium saucepan over a medium heat. Cook for 25 minutes or until rice is tender. Drain well and set aside in a large bowl to cool.
2.
Add cucumber, capsicum, onion, coconut, celery, tomato, raisins and pecans then toss well. Transfer to a serving bowl.
3.
Mix garlic, vinegar, honey and oil in a medium bowl, then season. Pour over salad and toss to coat. Serve.