Garden Herb Rice Salad
This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.—Taste of Home Test Kitchen, Greendale, Wisconsin
Ingredients
- 3 cups cooked long grain rice, chilled
- 1 large tomato, chopped
- 1 medium sweet yellow pepper, diced
- 1 small cucumber, peeled, seeded and diced
- 1/2 cup diced mozzarella cheese
- 1/2 cup sliced ripe olives, drained
- 1/4 to 1/3 cup snipped fresh basil
- 1/4 cup snipped fresh mint
- 1/3 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Reviews
The taste of the basil and mint really comes out in this salad, which is a nice change from pasta or potato salads. The other veggies lend color and crunch, although I left out the black olives - I don't consider black a very appetizing color.