Peppers and Olive Rice Salad

By MaryEllen

This is so Q&E and simply delicious. Olives give it a great boost of flavor and color.

I omitted the tomatoes as I thought leftovers might suffer with them added. Used white wine vinegar at half the amount and regular onion as I didn't have red.

Ingredients

• 3 cups cooked long or medium grain rice, at room temperature
• 1 cup green olives, pitted if needed, and coarsely chopped
• 1/2 of a red onion, minced
• 1/4 cup chopped flat leaf parsley
• 1 sweet red pepper, finely chopped
• 1 ripe tomato, chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Combine rice, olives, onion, parsley, sweet red pepper, and tomato in a large bowl and toss gently.

Add the olive oil, vinegar, salt and pepper and toss again.

Taste and adjust salt if needed. Serve at room temperature.