Summer Rice Salad
2 C. cooked brown rice
1 C. quartered cherry tomatoes
1/3 C. chopped red onion
1 can (2 1/4 oz) ripe olives, drained
3 T. cider vinegar
3 T. vegetable oil
2 T. fresh minced parsley
1/2 tsp. sugar
1/2 tsp. salt
In a large bowl combine rice, tomatoes, onions and olives.
In a small bowl combine oil, vinegar, parsley, sugar and salt.
Mix well and pour over rice mixture.
Toss, cover and chill for at least 2 hours.
Serve in a lettuce lined bowl if desired.