Once good weather arrives I quite often eat outside on my deck. I make up a salad and usually slice up some bread or have a couple rolls with it and a piece of fruit of some sort, an apple, banana, grapes, orange sections; whatever I have on hand and two or three slices of hard cheese. That is usually lunch and the salads vary depending on the day, what I have for fixings and my mood. I don’t always use pasta or potato to make a salad, some of my favorites are made with rice and this is one of them…Chilled Rice and Vegetable Salad and covered, it keeps well for several days in the refrigerator. Here is how to make it…
Cook up 2/3 cup long grain rice according to directions until tender and
drain off any excess liquid. Place in bowl, cool and refrigerate until chilled.
While your rice is chilling combine
2 cloves garlic minced
1 red tomato diced
1 small onion diced
1medium green bell pepper diced
And coarsely grate
1 medium carrot
Toss together in a bowl with
1 10oz pkg. frozen peas (thawed)
1/2 cup torn baby spinach leaves
2 Tbsp. sliced black olives
1 heaping Tbsp. fresh parsley chopped fine
1 small can red kidney beans (do not drain)
3 Tbsp. Greek or Italian salad dressing (I use Greek)
Cover and chill for 30 minutes or more
Remove Vegetables and Rice from refrigerator
Fluff rice with a fork
Combine rice and vegetables and toss gently to combine
Add more dressing if desired and salt and pepper to taste
Serve on a bed of lettuce leaves with a side of crusty bread or dinner rolls
and your favorite beverage and a fresh fruit.
