Ingredients:
2 cups basmati rice
1/4 cup olive oil
1/4 cup white wine vinegar
2 medium tomatoes, diced
1 medium red onions, minced
1 cup chopped cilantro
1/2 cup kalamata olives, pitted and chopped
salt & fresh ground pepper
Directions:
Cook rice according to package directions, either on stove top or in rice cooker.
Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
Fold tomatoes, onion, cilantro and olives into the cooled rice.
Add vinaigrette and toss to combine.
Add salt and pepper to taste.
**Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
Makes a nice lunch!
Servings: 8
Time preparation: 10 min.
Time total: 30 min.