Ingredients
2 cups cooked brown rice1 cup quartered cherry tomatoes1/3 cup chopped red onion1 can (2-1/4 ounces) sliced ripe olives, drained3 tablespoons cider vinegar2 tablespoons canola oil2 tablespoons minced fresh parsley1/2 teaspoon sugar1/2 teaspoon saltLeaf lettuce, optional
Preparation
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
