Summer Rice Salad
|Cooked brown rice||2 Cup (32 tbs)|
|Quartered cherry tomatoes||1 Cup (16 tbs)|
|Chopped red onion||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||3 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
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.