Rice Salad

Author

Unknown

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Recipe

Measurements	Ingredients
3 Cups	Cooked Rice
1 Cup	Cooked Wild Rice
1 Cup (4 oz)	Crumbled Feta Cheese
½ Cup	Chopped Red Onion
⅓ Cup	Chopped Green Bell Pepper
⅓ Cup	Chopped Red Bell Pepper
⅓ Cup	Chopped Yellow Bell Pepper
¼ Cup	Chopped Fresh Parsley
¼ Cup	Sliced Black Olives
¼ Cup	Sliced Green Olives
2 Tbsp	Capers
1 (15 oz) Can	Cannellini Beans or White Beans, Drained (and Rinsed)
3 Tbsp	White Wine Vinegar
2 Tbsp	Water
1 Tbsp	Extra-Virgin Olive Oil
1 Tsp	Dijon Mustard
½ Tsp	Salt
1 Clove	Garlic, Minced
¼ Tsp	Pepper

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Instructions

1. Combine the first 17 ingredients in a bowl. (These are: Cooked Rice, Cooked Wild Rice, Feta Cheese, Red Onion, Green Bell Pepper, Red Bell Pepper, Yellow Bell Pepper, Parsley, Black Olives, Green Olives, Capers, and Cannellini or White Beans).
2. Toss well.
3. Combine Vinegar and the next 6 ingredients (These are: Water, Olive Oil, Dijon Mustard, Salt, Minced Garlic, and Pepper) in a bowl.
4. Stir well with a whisk.
5. Pour dressing over the rice mixture.
6. Toss well.
7. Cover and chill.

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Servings

Yields 6 ½-cups

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