Mediterranean Rice Salad recipe

6 servings

3 tablespoons extra-virgin olive oil, divided

1 cup uncooked long grain white rice

2 1/2 cups water

1 cup drained canned French style green beans

1 cup pitted black olives

1 roasted red pepper, drained and diced

1 green bell pepper, diced

1 dill pickle spear, diced

2 roma (plum) tomatoes, diced

3 cloves garlic, finely chopped

1 tablespoon white wine vinegar

Heat 2 tablespoons olive oil in a skillet over medium heat.

Stir in rice, and cook until lightly browned.

Pour in the water.

Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.

In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic.

Toss with the rice.

Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat.

Cover, and refrigerate 1 hour, or until completely cooled, before serving.