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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan Ingredients:
2 cups cooked brown rice |
1 cup quartered cherry tomatoes |
1/3 cup chopped red onion |
1 can (2-1/4 ounces) sliced ripe olives, drained |
3 tablespoons cider vinegar |
2 tablespoons canola oil |
2 tablespoons minced fresh parsley |
1/2 teaspoon sugar |
1/2 teaspoon salt |
leaf lettuce, optional |
Directions:
1. 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. Serve in a lettuce-lined bowl if desired. Yield: 4-6 servings.
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