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Summer Rice Salad

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings

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

  • 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.
Nutrition Facts
3/4 cup: 136 calories, 6g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 2g protein.

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