Summer Rice Salad Recipe
Ingredients
| Cooked brown rice | 2 Cup (16 tbs) | |
| Cherry tomatoes | 1 Cup (16 tbs), quartered | |
| Red onion | 1/3 Cup (16 tbs), chopped | |
| Ripe olives | 1 Can (10oz), drained | |
| Cider vinegar | 3 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Minced parsley | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon |
Directions
In a large bowl, combine rice, tomatoes, onion and olives.
In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well.
Pour over rice mixture and toss to coat.
Cover and chill for at least 2 hours.
In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well.
Pour over rice mixture and toss to coat.
Cover and chill for at least 2 hours.
Chef
