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Rice salad with olives and tomatoes

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Ingredients for 2 servings:

  • 250 g rice (parboiled rice), cooked
  • 1 tomato(s), chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 small onion(s), red
  • ½ tsp pepper
  • ½ tsp salt
  • 20 olives, pickled green or black olives pickled in oil, finely chopped
  • 4 tbsp parsley, flat, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place all ingredients in a bowl and mix gently with a wooden spoon, then season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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