Picnic Rice Salad
- 4 C. cooked brown rice
- 1 (2.5 oz.) can sliced black olives, drained
- 6 scallions sliced thin, with 3 inches green
- 1 C. cooked green peas
- 2 large tomatoes or 8 cherry tomatoes, chopped but not peeled
- 1/3 C. salted, shelled sunflower seeds
- 1/4 C. shredded basil leaves
- 4 Tbs. olive oil
- 1 1/2 Tbs. balsamic vinegar
- Salt and pepper to taste
Combine rice, olives, vegetables, sunflower seeds and basil. Whisk together oil, vinegar, salt and pepper. Add to rice mixture and toss.
Yield: 6 Servings.
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