All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

3 tablespoons extra-virgin olive oil, divided 1 cup uncooked long grain white rice 2 ½ cups water 1 cup drained canned French style green beans 1 cup pitted black olives 1 roasted red pepper, drained and diced 1 green bell pepper, diced 1 dill pickle spear, diced 2 roma (plum) tomatoes, diced 3 cloves garlic, finely chopped 1 tablespoon white wine vinegar

Nutrition Info

228.5 calories carbohydrate: 31.9 g cholesterol: : - fat: 9.7 g fiber: 2.3 g protein: 3.6 g saturatedFat: 1.4 g servingSize: - sodium: 606.6 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.

6 servings

This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.