Summer Rice Salad Recipe

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. Yield: 4-6 servings.