Rice Summer Salad

Name: Rice Summer Salad
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: rice; apple cider vinegar; dry mustard; tarragon leaves; scallions, spring or green onions; celery; green bell peppers; tomatoes; green peas; pimentos; parsley leaves; cucumbers

Submitted by Chez

YIELD

8 servings

PREP

10 min

COOK

5 min

READY

2 hrs

Ingredients

CUPS RICE
brown, long-grain, cooked

CUP APPLE CIDER VINEGAR
or wine vinegar

TEASPOON DRY MUSTARD

TEASPOON TARRAGON LEAVES

EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped

EACH CELERY
chopped

LARGE GREEN BELL PEPPERS
chopped

LARGE TOMATOES

CUP GREEN PEAS
frozen, cooked

TABLESPOONS PIMENTOS
diced

CUP PARSLEY LEAVES
fresh

EACH CUCUMBERS
optional

Directions

Mix vinegar, mustard, and tarragon.

Pour over the cooked rice.

Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients.

When rice is cool, add remaining ingredients.

Toss gently.

Cover and refrigerate at least 2 hours before serving.

HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon.

Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer’s evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress.