Mediterranean Rice Salad

Name: Mediterranean Rice Salad
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 cup uncooked long grain white rice; 2 1/2 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

11 ingredients

2 steps

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 cup uncooked long grain white rice
2 1/2 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

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.