Juicy tomatoes, fresh basil and crisp cucumbers burst with flavour in this refreshing summer salad. Rice adds unique texture and substance while absorbing the intense flavours of the cider vinegar and red onions.
|2 tbsp||olive oil||30 mL|
|2 tbsp||cider vinegar||30 mL|
|2 tsp||chopped fresh basil leaves||10 mL|
|1/2 tsp||salt||2 mL|
|1/4 tsp||ground black pepper||1 mL|
|3 cups||cooked Tex Farm long grain white rice, cooled to room temperature||750 mL|
|2||medium tomatoes, chopped||2|
|1||medium cucumber, peeled, seeded and chopped||1|
|1||small red onion, chopped||1|
Whisk together oil, vinegar, basil, salt and pepper in large bowl. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.
Makes 6 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
This version of risotto boasts a refreshing lemon tang complemented with seasonal spring and summer… Continue Reading
In this side dish, brown rice gets help from a supporting cast of crunchy pine nuts, high fibre apricots… Continue Reading