Rice Salad with Olives and Peppers

By Nitaj3

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

In a large bowl, combine the rice, olives, onion, parsley, sweet red pepper, and tomato and gently toss. Add the olive oil, vinegar, salt and pepper and toss again. Taste and adjust salt if needed. Serve at room temperature