Ingredients35 m servings 229 cals
- Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
- In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.
Per Serving: 229 calories; 9.7 g fat; 31.9 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 607 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was easy to prepare and was very popular. Great prepared a day in advance, and left-overs were still good the day after the party. I whizzed up the garlic in the dressing to prevent anyone ...
I don't have much experience with Mediterranean salads but I was a bit dissapointed with this one. It lacked something. I added more vinegar and oil, added oregano, salt, pepper... and still i...
This was okay, nothing spectacular. I too left out the pickle since I did not have any on hand. It really must be the secret ingredient. I don't think I'll make this again, but it was fun to try...