Mediterranean Rice Salad recipe

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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 cup uncooked long grain white rice
2 ½ cups water
1 cup drained canned French style green beans
1 cup pitted black olives
1 roasted red pepper, drained and diced
1 green bell pepper, diced
1 dill pickle spear, diced
2 roma (plum) tomatoes, diced
3 cloves garlic, finely chopped
1 tablespoon white wine vinegar

Nutrition Info

228.5 calories
carbohydrate: 31.9 g
cholesterol: : -
fat: 9.7 g
fiber: 2.3 g
protein: 3.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 606.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.

  2. In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.

Recipe Yield

6 servings

Recipe Note

This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.

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