Cherry tomatoes and black olives add both color and flavor to this delicious vegetable-rice salad.
What You Need
Original recipe yields 8 servings
2 Tbsp. chopped fresh parsley
3 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. olive oil
1/2 tsp. sugar
1 cup quartered cherry tomatoes
1/2 cup celery slices
1/3 cup chopped red onion s
1/3 cup sliced black olives
2 cups cooked long-grain brown rice, cooled
Add To Shopping List
Let's Make It
Mix first 4 ingredients until blended.
Combine vegetables and olives in large bowl. Add vinegar mixture; mix lightly.
Refrigerate 2 hours to marinate.
Stir in rice just before serving.
Prepare using cooked long-grain white rice.
Sprinkle with freshly ground black pepper before serving.
For best flavor, let salad stand at room temperature 15 min. after stirring in the rice before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.