Tomato Artichoke Rice Salad

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Serve this alongside grilled fish for a light dinner.

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Ingredients

  • 1 jar (6 oz.) marinated artichoke hearts
  • 2 Tbs. lemon juice
  • 1 tsp. finely chopped garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 C. cooked, cold rice
  • 1 1/2 lbs. (3 large) fresh California tomatoes, seeded, diced and drained
  • 1 C. finely chopped red onion
  • 1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters
  • 1/4 C. chopped parsley

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Directions

Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise, reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients.

Makes 6 servings.

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