Serve this tangy rice salad with lemon-broiled snapper fillets and steamed green beans.
1/2 cup cooked brown rice (cooked without salt or fat)
1/2 cup seeded, chopped tomato
1/4 cup chopped zucchini
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped green onions
2 tablespoons white wine vinegar
1 tablespoon chopped ripe olives
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/2 teaspoon olive oil
1/2 teaspoon hot sauce
How to Make It
Combine first 5 ingredients in a medium bowl.
Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over rice mixture, and toss gently. Cover and chill at least 1 hour. Toss gently before serving.
Cooking Light Light Cooking for Two
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