Basil Tomato Rice Salad
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 U.S. 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.
*Substitute 1 tsp (5 mL) dried basil for fresh.
Makes 6 servings.
Source www.riceinfo.com
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