Tracy's Tomato Artichoke Rice Salad recipe

6 servings

1 (6 ounce) jar marinated artichoke hearts, liquid reserved

2 tablespoons lemon juice

1 teaspoon finely chopped garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 cups chilled cooked long-grain white rice

3 large tomatoes, seeded and diced

1 cup finely chopped red onion

1 (6 ounce) can pitted whole black olives, drained

In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper.

Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl.

Cover, and refrigerate until serving.