Recipe by BENADAM
"This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar."
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extra-virgin olive oil, divided
uncooked long grain white rice
2 1/2 cups
drained canned French style green beans
pitted black olives
roasted red pepper, drained and diced
green bell pepper, diced
dill pickle spear, diced
roma (plum) tomatoes, diced
garlic, finely chopped
white wine vinegar
This was easy to prepare and was very popular. Great prepared a day in advance, and left-overs were still good the day after the party. I whizzed up the garlic in the dressing to prevent anyone chewing on lumps of garlic. I think it helped blend the flavour too.
I don't have much experience with Mediterranean salads but I was a bit dissapointed with this one. It lacked something. I added more vinegar and oil, added oregano, salt, pepper... and still it lacked something... I added feta cheese... still lacked something. Maybe a little lemon juice and flat leave parsley or basil. I didn't add the pickle b/c I didn't have it and I didn't see it fitting into the mediterranean concept. Was the pickle the secret ingredient? Over all, not bad experience, but not super either.
Enjoyed this with Barbequed Greek chicken, pitas and hummus.
This was okay, nothing spectacular. I too left out the pickle since I did not have any on hand. It really must be the secret ingredient. I don't think I'll make this again, but it was fun to try something new.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 229
** Calories from Fat: 87
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