Summer Rice Salad Recipe - 1982

TOTAL TIME: Prep: 10 min. + chilling MAKES: 4-6 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. Source and photo: Taste of Home

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