Sausage, Sweet Corn and Rice SaladShare This Recipe:
Heat the oil in a heavy skillet over medium heat and fry the sausage for 4 minutes. Add the corn and cook 3 minutes longer.
Place cooked rice in a large bowl, add hot sausage mixture and cheese. Toss lightly and add pine nuts and watercress. Pour Mustard Vinaigrette over the salad and toss.
Mustard Vinaigrette - 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/2 cup olive oil and salt and pepper to taste.