Mediterranean Rice Salad

Ingredients

• 1 cup olives black pitted
• 1  dill pickle spear diced
• 1 cup style green beans french canned drained
• 3 cloves garlic finely chopped
• 1  bell pepper diced green
• 3 tablespoons olive oil extra-virgin divided
• 1  roasted pepper diced red drained
• 2  roma tomatoes diced (plum)
• 2.5 cups water 
• 1 cup rice long grain white uncooked
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan

Directions

1. Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned.
2. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
3. In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice.
4. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.