Cilantro Rice Salad
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 cups basmati rice
- 1⁄4 cup olive oil
- 1⁄4 cup white wine vinegar
- 2 medium tomatoes, diced
- 1 medium red onion, minced
- 1 cup chopped cilantro
- 1⁄2 cup kalamata olive, pitted and chopped
- salt & fresh ground pepper
directions
- Cook rice according to package directions, either on stove top or in rice cooker.
- Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
- Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
- Fold tomatoes, onion, cilantro and olives into the cooled rice.
- Add vinaigrette and toss to combine.
- Add salt and pepper to taste.
- **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
- Makes a nice lunch!
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Reviews
-
I thought this was great! It's very tangy and flavorful. I was worried it would be a bit dry (it doesn't have a lot of oil, and rice salads tend to be pretty dry), but the tomatoes made this nice and juicy. I made the rice in a rice cooker, so I didn't even have to turn on the stove. This is going to be a salad I make a lot during the summer. Thanks!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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