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
In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes.… Continue Reading
A quick fix for lunch or dinner, this twist on a traditional Greek salad is a meal in itself. For quick… Continue Reading