Herbed Rice Salad
A light and savory rice salad with diced bell peppers, olives, capers, and a bright Dijon mustard vinaigrette.
Ingredients
- 2 cups long-grain white rice, chilled cooked
- 1 medium red bell pepper, diced
- 1/3 cup Niçoise olives, pitted, halved
- 1 large shallot, minced
- 1/4 cup flat-leaf parsley, chopped
- 2 tbsp capers, drained
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
Instructions
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1
In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/2 tsp sea salt to make the dressing.
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2
In a large bowl, combine 2 cups chilled cooked long-grain white rice, 1 medium diced red bell pepper, 1/3 cup pitted, halved Niçoise olives, 1 large minced shallot, 1/4 cup chopped flat-leaf parsley, and 2 tbsp drained capers.
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3
Pour the dressing over the rice mixture and toss thoroughly until all ingredients are evenly coated.
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4
Chill in the refrigerator for 15 minutes before serving.